Total Time
Prep 5 mins
Cook 20 mins

This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.

Ingredients Nutrition

  • 1 lb parsnip, peeled and diced with the core removed
  • 1 dash lemon juice
  • 2 ounces butter
  • 3 12 fluid ounces water
  • 2 fluid ounces double cream
  • salt and pepper


  1. Squeeze lemon juice over parsnips, ensuring all pieces are covered.
  2. Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
  3. Cook on low heat for 15 minutes until tender and broken down.
  4. Slowly bring the double cream to a gentle boil.
  5. Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.


Most Helpful

Very good,first experience with parsnips.Very easy to prepare and very tasty.

bnunnery58 March 23, 2008

10 Stars !!! WONDERFUL recipe... This was quite unexpected because I really thought: heck it's more or less mashed parsnip, big deal, I've done that many times, but let's just try this out anyway.... How WRONG could I have been? The taste was wonderful.. smooth and so easy to eat. Easy to make, I just used a stick blender and presto it was done. Please see my rating system: I awarded 5 stars becuase I never thought I could beat the taste of my inherited recipe Roasted pasnip and carrot recipe with sherry and brown sugar.. this hasn't topped it but it has tied for first place. THAT's brilliant. The only downside is that now I have to choose between the two every time I have parsnips in the house, bummer, gotta get more parnips is the only answer. Please see my rating system: a wonderful 5 stars. Also, I made this yesterday and today, first time with cream, 2nd time with evaporated milk, both were excellent. Great recipe, a favourite at our place :) Thanks!!!

kiwidutch January 16, 2007

You can't always get parsnips in Israel, but when I find them I snatch them up as a treat for the family. And with this recipe it certainly was a treat. I added just a bit of lemon zest and lots and lots of freshly ground black pepper. Wowza!

Mirj January 11, 2007

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