Earthy parsnips pair with a lightly sweet touch of vanilla in this creamy, rich purée that you’ll want to serve alongside anything.
You need this savory vanilla parsnip purée recipe in your life.
I’ve been making this purée for years. It’s one I love to serve with duck breast because it brings such a nice, light flavor to the table. Vanilla, while often reserved for sweets, works beautifully in savory applications too. Particularly with earthy, lightly sweet parsnips and creamy Yukon gold potatoes.
I add mascarpone cheese for the ultimate creamy, luxurious purée that works with chicken, beef, pork, or lamb! It would also taste wonderful served alongside a vegetable stew. For example, you could swap the risotto for this purée in my mushroom-fennel stew recipe.
How to make this vanilla parsnip purée
What you need
- Potatoes and parsnips: I recommend Yukon gold potatoes as they can withstand the immersion blender a bit better than russet potatoes. You’ll still need to be careful not to overwork the potatoes as they can still become gummy and gluey. Alternatively, you can use a ricer or food mill if you don’t want to risk overworking the potatoes!
- Vanilla: You only need a scant amount, about ½ teaspoon for 2 pounds of potatoes and parsnips. You don’t want to add too much or it will go too far into dessert territory. I used vanilla bean paste, but pure vanilla extract works perfectly.
- Mascarpone and whole milk: I love the thick creaminess that mascarpone adds to this purée! You can replace it with butter if you don’t have mascarpone, but you may need to add a little extra milk.
How to make it
- Step 1: Boil the potatoes and parsnips in salted water until fork tender.
- Step 2: Drain them and return them to the pot. Let stand for a few minutes to allow the excess moisture to evaporate.
- Step 3: Add the mascarpone, milk, and vanilla. Blend until just smooth, being careful not to overwork the potatoes. Add more milk if needed until desired consistency is met. Add salt. You can add a few cracks of black pepper if you like.
- Step 4: Spoon the purée onto a serving platter and finish with fresh chives or minced parsley. Enjoy!
That’s it! From there, you can serve it with your favorite roasted meat or stewed vegetables!
Vanilla Parsnip Purée
Ingredients
- 1 pound Yukon gold potatoes (peeled)
- 1 pound parsnips (peeled, halved lengthwise, and cut into thirds)
- 2 tablespoons plus 2 teaspoons kosher salt
- ½ cup mascarpone
- ½ cup whole milk (plus more if needed)
- ½ teaspoon vanilla bean paste (or vanilla extract)
- 2 teaspoons chives (minced)
Instructions
Boil the potatoes and parsnips:
- Place the potatoes and parsnips in a large pot and cover with water. Add 2 tablespoons of kosher salt. Bring to a boil. Cook for 20 minutes until the potatoes and parsnips are fork-tender. Drain and return to the pot. Let stand for 5 minutes.
Mash the potatoes and parsnips:
- Turn the heat on the pot to low. Add the mascarpone, whole milk, and vanilla paste. Use an immersion blender to blend until just smooth, adding more milk if needed, until the purée reaches your desired consistency. Be careful not to overwork the potatoes. Add 2 teaspoons of kosher salt and stir to combine. Taste and add more salt if desired.
To serve:
- Spoon the purée onto a serving platter and finish with freshly minced chives. Enjoy!
