Photo of Sage and Garlic-Infused Parsnip Puree by WW

Sage and Garlic-Infused Parsnip Puree

Points® value
Total Time
30 min
10 min
20 min
Parsnips are seen so often in roasted dishes that pureeing them seems odd but trust us, this 30 minutes application is a game-changer. Their dense texture and mild sweetness make pureed parsnips creamy and smooth, a dream in every bite. Make sure your parsnips are truly tender before blending. Feel free to change out the sage for a favourite or available herb. Try this comforting puree with pan-seared fish or roast chicken and some seared haricot vert (green beans) for a lightened-up take on a French bistro meal.


Uncooked parsnip

2½ pound(s), peeled, cubed (about 7 cups)

Table salt

tsp(s), or to taste (for cooking parsnips)

Fat-free skim milk

¾ cup(s)

Unsalted butter

1 tbsp(s)

Kosher salt

1 tsp(s), or to taste

Minced garlic

1 tsp(s), finely minced

Fresh sage

1½ tsp(s), minced


  1. Bring cubed parsnips to a boil in a large pot of salted water; reduce heat to low and simmer until fork-tender, about 15 minutes.
  2. Drain parsnips well and place in blender or food processor with remaining ingredients; puree until smooth.
  3. Yields about 2/3 cup per serving.


For a slightly different spin on this dish, try pureeing the parsnips with 3/4 cup milk, 1 teaspoon kosher salt, 1 1/2 teaspoon minced sage, 1/4 teaspoon cinnamon and a pinch of cayenne pepper (could affect Points value).