Tested till perfect Parsnip Purée

Parsnip Purée

Parsnips, a tapered root vegetable, have a nutty, slightly creamy flavour. Bacon adds a smoky rustic element to this dish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 bags 2bags(1 lb/500 g each) parsnipparsnips
  • 1 1oniononions, quartered
  • 1/3 cup (75 mL) 1/3cup (75 mL) light sour cream or plain yogurt
  • 1/2 tsp (2 ml) 1/2tsp (2 ml)each salt and pepper
  • 2 tbsp (25 ml) 2tbsp (25 ml)minced fresh parsley
  • 4 stirps 4stirpsbacon, cooked and crumbled
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Peel parsnips; cut into 1-inch (2.5 cm) cubes. In pot of boiling salted water, cook parsnips and onion until tender, about 10 minutes. Drain, reserving 1/4 cup (50 mL) of the cooking water.

In food processor, purée together parsnips, onion, cooking water, sour cream, salt and pepper until smooth. Transfer to warmed serving bowl. Stir in half each of the parsley and bacon. Sprinkle with remaining parsley and bacon.

Nutritional Information Per each of 6 servings: about

cal 142 pro 4g total fat 3g sat. fat 1g
carb 26g fibre 4g chol 6mg sodium 574mg

% RDI:

calcium 7 iron 6 vit A 1 vit C 30
folate 33
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