For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2004




Ingredient Checklist


Instructions Checklist
  • Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.

  • Drain and transfer to a food processor. Add butter, lemon juice, salt and pepper. Process until completely smooth. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)


Make Ahead Tip: Refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a covered casserole at 350°F for 35 to 45 minutes.

Nutrition Facts

113 calories; protein 1.8g; carbohydrates 24.3g; dietary fiber 5g; sugars 7.9g; fat 1.8g; saturated fat 1g; cholesterol 3.8mg; vitamin a iu 50.3IU; vitamin c 17.4mg; folate 71mcg; calcium 49.5mg; iron 0.8mg; magnesium 36.6mg; potassium 471mg; sodium 85.3mg; thiamin 0.1mg.

Reviews (1)

Rating: 5 stars
WOW! Terrific recipe that lends itself to your own tastes. I doubled the amount of pears because I prefer it that way. I also added a tiny bit of cream so that everything pureed better in my food processor. You really don't have to measure any of the ingredients if you know what you like. Great way to use up a large amount of parsnips in a household of 2 people since it freezes well. Pros: Delicious and so easy to prepare! Read More