7 Creamy Parsnip Purée With Nutmeg, Garlic and Butter Christmas Dinner Sides

This holiday season, I want to share some elegant sides that can truly elevate your Christmas dinner. Parsnip purée, with its creamy texture and subtle flavors, pairs beautifully with roasted meats. I’ve explored a few variations, each offering a unique take on the classic recipe, like the infusion of nutmeg and roasted garlic. As we dive in, you’ll find options that not only satisfy but also impress your guests.

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Classic Creamy Parsnip Purée

Creamy Parsnip Purée is a delightful and elegant side dish that adds a touch of sophistication to your Christmas dinner. The natural sweetness of parsnips, combined with a creamy texture and buttery flavor, makes this purée a perfect accompaniment to roasted meats or a festive vegetarian feast. Its smooth consistency and comforting taste will surely impress your guests and enhance the holiday dining experience.

Cooking Instructions:

1. Prepare the Parsnips: Begin by washing and peeling the parsnips to remove any dirt or blemishes. Cut them into even-sized chunks (about 1-2 inches) to ensure they cook evenly.
2. Cook the Parsnips: Place the parsnip chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the parsnips are tender and can be easily pierced with a fork.
3. Drain and Dry: Once the parsnips are cooked, drain them in a colander and allow them to sit for a couple of minutes to steam dry. This step helps to avoid excess moisture in the purée.
4. Blend the Purée: Transfer the drained parsnips to a food processor or a large mixing bowl if using an immersion blender. Add the unsalted butter and heavy cream to the parsnips. Season with salt and black pepper to taste.
5. Process Until Smooth: Blend the mixture on high speed until creamy and smooth, scraping down the sides as necessary. If you prefer a thinner consistency, you can add a little more cream or some of the parsnip cooking water.
6. Add Fresh Herbs: Stir in the fresh thyme leaves for an added touch of flavor. Adjust the seasoning with more salt and pepper, if needed.
7. Serve: Transfer the creamy parsnip purée to a serving bowl. You can garnish it with a swirl of cream or a sprinkle of extra thyme leaves if desired. Serve warm alongside your favorite holiday dishes. Enjoy!

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Parsnip Purée With Roasted Garlic

Parsnip Purée with Roasted Garlic is a flavorful and comforting side dish that elevates traditional parsnip purée by adding the rich, sweet notes of roasted garlic. This creamy, velvety purée pairs beautifully with a variety of meats or can stand alone as a delicious vegetarian option. The roasted garlic infuses the purée with an aromatic depth that will surely delight your holiday guests.

Cooking Instructions:

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Take a whole bulb of garlic, slice the top off to expose the cloves, and drizzle with a little olive oil. Wrap it in aluminum foil and roast it in the oven for about 30-35 minutes, or until the cloves are soft and caramelized. Remove from the oven and let it cool slightly.
2. Prepare the Parsnips: While the garlic is roasting, wash and peel the parsnips. Cut them into even-sized chunks (about 1-2 inches) for even cooking.
3. Cook the Parsnips: Place the parsnip chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the parsnips are fork-tender.
4. Drain and Dry: Drain the cooked parsnips in a colander and allow them to sit for a couple of minutes to steam dry, which helps eliminate excess moisture from the purée.
5. Extract Roasted Garlic: Once the roasted garlic is cool enough to handle, squeeze the soft garlic cloves out of their skins and into the pot with the parsnips.
6. Blend the Purée: Add the unsalted butter and heavy cream to the parsnips and roasted garlic. Season with salt and black pepper to taste.
7. Process Until Smooth: Use a food processor or an immersion blender to blend the mixture on high speed until it reaches a creamy and smooth consistency. Scrape down the sides as necessary. If you prefer a thinner consistency, add a bit more cream or some reserved parsnip cooking water.
8. Add Fresh Herbs: Stir in the fresh thyme leaves for a hint of herby freshness. Adjust the seasoning with extra salt and pepper, if necessary.
9. Serve: Transfer the parsnip and roasted garlic purée to a serving bowl. Garnish as desired and serve warm alongside your holiday meals. Enjoy the fragrant and indulgent flavors!

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Nutmeg-Infused Parsnip and Potato Mash

Nutmeg-Infused Parsnip and Potato Mash is a delightful twist on traditional mashed potatoes that incorporates the sweet and earthy flavors of parsnips and a hint of fragrant nutmeg. This dish is not only comforting but also brings a unique flavor profile to your holiday table, pairing perfectly with meats and other festive side dishes.

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and peeling the parsnips and Yukon Gold potatoes. Cut both into equal-sized chunks, about 1-2 inches, to ensure even cooking.
2. Cook the Parsnips and Potatoes: Place the parsnip and potato chunks in a large pot, and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until both vegetables are tender and easily pierced with a fork.
3. Drain and Steam Dry: Once cooked, drain the vegetables in a colander. Let them sit for a couple of minutes to allow excess moisture to evaporate, which will help achieve a creamy mash.
4. Melt the Butter: In the same pot (off the heat), add the unsalted butter and let it melt. This will infuse the mash with rich flavor.
5. Mash the Vegetables: Return the drained parsnips and potatoes to the pot. Use a potato masher or a ricer to mash them together until smooth and creamy, ensuring there are no lumps.
6. Incorporate Cream and Seasoning: Stir in the heavy cream and ground nutmeg. Mix well to combine, and season with salt and black pepper to taste. Adjust the consistency as needed by adding more cream if you prefer a creamier texture.
7. Final Touches: If desired, fold in chopped fresh chives for an extra layer of flavor and color.
8. Serve: Transfer the Nutmeg-Infused Parsnip and Potato Mash to a serving bowl, and serve warm as a delicious side dish at your Christmas dinner or any festive occasion. Enjoy!

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Maple-Glazed Parsnip Purée

Maple-Glazed Parsnip Purée is a velvety, sweet side dish that beautifully marries the natural sweetness of parsnips with the rich flavor of maple syrup. This elegant purée adds a festive flair to your holiday meal, making it a perfect accompaniment to roasted meats and a variety of seasonal dishes.

Cooking Instructions:

1. Prepare the Parsnips: Begin by washing and peeling the parsnips. Cut them into roughly 1-inch pieces to ensure they cook evenly.
2. Cook the Parsnips: Place the sliced parsnips in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 15-20 minutes, or until the parsnips are tender and can be easily pierced with a fork.
3. Drain and Steam Dry: Once the parsnips are cooked, drain them in a colander. Allow them to sit for a few minutes to steam dry, which will help prevent excess moisture from making your purée watery.
4. Blend the Purée: In a blender or food processor, combine the drained parsnips with the unsalted butter and maple syrup. Blend until smooth and creamy. If you prefer a very silky texture, you can push the mixture through a fine-mesh sieve.
5. Incorporate Cream and Seasoning: While blending, gradually add the heavy cream until the desired consistency is achieved. Season your purée with salt and black pepper to taste, adjusting as necessary.
6. Final Touches: If using, fold in the chopped fresh thyme to bring a fragrant herby note to the dish.
7. Serve: Transfer the Maple-Glazed Parsnip Purée to a serving bowl. Drizzle with a little extra maple syrup, if desired, for added sweetness and visual appeal, and serve warm as a delightful side dish at your Christmas dinner or any festive celebration. Enjoy!

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Creamy Parsnip and Carrot Blend

Creamy Parsnip and Carrot Blend is a delightful side dish that combines the earthy sweetness of parsnips with the bright flavor of carrots. This smooth and creamy purée brings together contrasting colors and textures, making it a visually appealing and delicious addition to your holiday table.

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and peeling the parsnips and carrots. Cut both the parsnips and carrots into roughly 1-inch pieces. This ensures that they cook evenly.
2. Cook the Vegetables: In a large pot, add the chopped parsnips and carrots. Fill the pot with cold water until the vegetables are fully submerged, then add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and let it simmer. Cook for approximately 15-20 minutes, or until both the parsnips and carrots are tender and can easily be pierced with a fork.
3. Drain and Steam Dry: Once the vegetables are cooked, drain them in a colander. Allow them to sit for a few minutes so they can steam dry. This will help reduce excess moisture in your purée.
4. Blend the Purée: In a blender or food processor, combine the drained parsnips and carrots with the unsalted butter. Blend until the mixture reaches a smooth and creamy consistency. For an ultra-smooth texture, you may strain the mixture through a fine-mesh sieve if desired.
5. Incorporate Cream and Seasoning: With the blender still running, slowly add the heavy cream until the purée reaches your desired consistency. Taste the mixture and season with salt and black pepper, adjusting as necessary for flavor.
6. Final Touches: If using, gently fold in the chopped fresh chives to introduce a fresh herbal note to the dish.
7. Serve: Transfer the Creamy Parsnip and Carrot Blend to a serving dish. Optionally, you can garnish with an additional sprinkle of chives for extra color and flavor. Serve warm as a delightful side dish that will complement any Christmas dinner or festive gathering. Enjoy!

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Parsnip Purée With Herb Butter

Parsnip Purée With Herb Butter is a luxurious and silky side dish that showcases the subtle sweetness of parsnips, paired with a flavorful herb-infused butter. This elegant purée not only elevates any holiday spread but also provides a comforting warm texture, making it a perfect complement to roasted meats and festive meals.

Cooking Instructions:

1. Prepare the Parsnips: Begin by washing and peeling the parsnips. Cut them into small, even-sized pieces, around 1-inch thick, to ensure they cook uniformly.
2. Cook the Parsnips: Place the chopped parsnips into a large pot and fill it with cold water until the parsnips are fully submerged. Add a pinch of salt. Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer. Cook for approximately 15-20 minutes, or until the parsnips are tender and easily pierced with a fork.
3. Drain the Parsnips: Once the parsnips are cooked, drain them in a colander and allow them to sit for a few minutes to steam dry. This step is crucial for achieving a smooth purée.
4. Make the Herb Butter: While the parsnips are steaming dry, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant. Be careful not to let the garlic brown. Then, stir in the chopped fresh thyme and rosemary, cooking for an additional minute. Remove from heat and set aside.
5. Blend the Purée: In a food processor or blender, combine the steamy drained parsnips with the herbed butter mixture. Blend until the mixture is completely smooth. If needed, gradually add the heavy cream while blending to reach your desired consistency.
6. Season the Purée: Once you achieve a smooth texture, taste the purée and season with salt and black pepper according to your preference. Blend again briefly to incorporate the seasoning.
7. Serve: Transfer the Parsnip Purée With Herb Butter to a serving bowl. Optionally, you can drizzle a little extra melted herb butter on top for an appealing presentation. Serve warm alongside your Christmas dinner or festive gathering for a delicious and comforting side dish. Enjoy!

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Spiced Parsnip Purée With Cinnamon and Cloves

Spiced Parsnip Purée With Cinnamon and Cloves is a warming and aromatic side dish that perfectly combines the natural sweetness of parsnips with the cozy flavors of cinnamon and cloves. This purée not only provides a delightful contrast to savory meat dishes but also introduces a festive touch that is sure to impress your holiday guests.

Cooking Instructions:

1. Prepare the Parsnips: Begin by washing and peeling the parsnips to remove any dirt or blemishes. Cut the parsnips into small pieces, roughly 1-inch thick, to ensure they cook evenly.
2. Cook the Parsnips: Place the chopped parsnips into a large pot and fill it with cold water until the parsnips are submerged. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low. Allow the parsnips to simmer for about 15-20 minutes, or until they are soft and easily pierced with a fork.
3. Drain the Parsnips: After cooking, drain the parsnips in a colander, allowing them to sit for a few minutes to steam dry. This step is essential for achieving a smooth purée.
4. Melt the Butter: While the parsnips are drying, melt the unsalted butter in a saucepan over low heat. This will create a flavorful base for the purée.
5. Blend the Purée: In a food processor or blender, combine the hot, drained parsnips with the melted butter. Add the ground cinnamon and ground cloves to enhance the flavor profile. Blend the mixture until it is completely smooth. If necessary, gradually pour in the heavy cream while blending to reach your desired consistency.
6. Season the Purée: After blending, taste the purée and adjust the seasoning with salt and black pepper as needed. Blend again briefly to ensure the seasoning is well incorporated.
7. Serve: Transfer the Spiced Parsnip Purée into a serving dish. For an added touch, you can sprinkle a little extra ground cinnamon on top before serving. Enjoy this festive side dish with your holiday meals!