Description

Indulge in the comforting warmth of this Creamy Parsnip Recipe with Potatoes. A delightful blend of velvety parsnips and fluffy potatoes, this dish is perfect for chilly evenings or family gatherings. With its rich texture and subtle sweetness, it’s a nostalgic hug in a bowl that brings back cherished memories. Easy to prepare, this creamy delight is sure to become a favorite at your dinner table.

Ingredients

Scale

1 pound parsnips, peeled and chopped
1 pound potatoes (Russet or Yukon Gold), peeled and chopped
1 medium yellow onion, finely diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream (or half-and-half)
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Prepare your vegetables by peeling and chopping parsnips and potatoes into even-sized pieces. Finely dice the onion and mince the garlic.
In a large pot over medium heat, add olive oil. Once hot, sauté the diced onion until translucent (about 5 minutes). Add the minced garlic and cook for an additional minute until fragrant.
Add the chopped parsnips and potatoes to the pot. Pour in vegetable broth until vegetables are just covered. Bring to a boil, then reduce heat to simmer for about 25 minutes or until tender.
Carefully transfer the mixture into a blender or use an immersion blender directly in the pot. Add heavy cream and blend until smooth. Adjust seasoning with salt and pepper as needed.
Serve hot in bowls, garnished with freshly cracked black pepper or a drizzle of olive oil.

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 4g
Sodium: 350mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 4g
Cholesterol: 40mg

Keywords: For added flavor, consider incorporating fresh herbs like thyme or rosemary during cooking. If you prefer a vegan version, substitute heavy cream with coconut milk and use olive oil instead of butter.