I was searching for a tasty alternative to mashed potatoes and discovered a wonderfully creamy parsnip mash. This recipe is naturally vegan and avoids cream substitutes like coconut milk to prevent any unwanted flavours. Instead, it relies on the sweet, caramelised notes from roasting and a silky emulsion of extra virgin olive oil for richness.
I like to roast an entire head of garlic along with the parsnips because the mellow, sweet roasted garlic works beautifully folded into the puree. Roasting the parsnips rather than boiling them concentrates their flavour and gives the puree a deeper, slightly nutty character that pairs well with many main dishes.
How to Make Parsnip Mash Without Cream (or Cream Substitutes)
Start by roasting the garlic. Roasted garlic is versatile and worth making extra of — the softened cloves are delicious spread on bread or stirred into other dishes. To prepare, remove a few of the outer papery layers from a garlic head and trim the top to expose the cloves. Drizzle with olive oil, wrap in foil, and roast while you prepare the parsnips.
Peel your parsnips and cut them into roughly 4 cm (1½ in) pieces so they roast evenly. Spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast alongside the garlic until they are golden brown and tender. Roasting time will vary slightly depending on parsnip size, but expect about 20–25 minutes at 200°C (400°F).
When the parsnips are tender, transfer them to a food processor with the roasted garlic (squeeze the softened cloves from their skins before adding). Add a teaspoon of lemon zest and about 2 teaspoons of lemon juice to brighten the flavour, plus around 120 ml (½ cup) of vegetable stock to help the puree come together. Pulse until the parsnips are smooth, scraping down the sides as needed to ensure an even texture.
With the processor running, slowly stream in about 60 ml (¼ cup) of good extra virgin olive oil to create a creamy emulsion. Continue processing until the puree is luscious and silky. Taste and adjust seasoning with salt and black pepper, and add a little more lemon juice or stock if you prefer a brighter or looser texture.
This parsnip puree complements roasted mushrooms, vegetable stews, or simply a piece of well-seasoned grilled protein. It reheats well: gently warm in a pan with a splash of stock or a little olive oil while stirring to restore the emulsion.
Creamy Vegan Parsnip Puree
Ingredients
- 1 head garlic
- 350 g parsnips (2½ cups), peeled and cut into 4 cm (1½ in) pieces
- 1 tsp lemon zest
- 2 tsp lemon juice
- 120 ml vegetable stock (½ cup)
- 60 ml extra virgin olive oil (¼ cup)
- Salt and black pepper to taste
Instructions
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Preheat the oven to 200°C (400°F). Trim a few outer layers from the garlic head and cut the top (flower end) to expose the cloves. Place the bulb on a piece of foil, drizzle with a little olive oil, and wrap tightly.
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Roast the garlic for about 35 minutes or until the cloves are soft and golden.
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On a separate baking tray, toss the parsnip pieces with 1 tbsp olive oil, season with salt and pepper, and roast alongside the garlic until tender and golden, about 20–25 minutes.
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Transfer the roasted parsnips to a food processor. Squeeze the roasted garlic cloves from their skins into the bowl and discard the skins. Add lemon zest, lemon juice and vegetable stock. Season with a generous pinch of salt and a few grinds of black pepper.
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Pulse several times until the parsnips are smooth, scraping down the bowl as needed. With the processor running, slowly drizzle in the extra virgin olive oil until the puree is smooth, emulsified and silky. Taste and adjust seasoning before serving.
Notes
If you don’t have a food processor, do not roast the parsnips first as they may be too firm to mash easily. Instead, place the parsnips in a saucepan, cover with heavily salted water, and boil until very tender. Drain well, then mash with a potato masher and stir in the remaining ingredients. The texture will be a little more rustic but still very tasty.
To reheat, warm gently in a saucepan over low heat with a splash of stock or a drizzle of olive oil, stirring to restore creaminess. Adjust seasoning after reheating.
Nutrition
Carbohydrates: 37 g |
Protein: 3 g |
Fat: 28 g |
Saturated Fat: 4 g |
Fiber: 9 g
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This parsnip mash is so creamy you won’t believe it’s vegan and dairy-free — a perfect side for roasted vegetables, mushroom dishes, or simply a well-seasoned protein. The roasted garlic adds depth while the olive oil provides a rich, dairy-free creaminess.
Have questions or want variations for this puree? Try adding fresh herbs like thyme or chives for a different flavour profile, or mix in roasted carrots for added colour and sweetness.
