Photo of Sage and Garlic-Infused Parsnip Puree by WW

Sage and Garlic-Infused Parsnip Puree

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 favorite 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(s)

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

Table salt

tsp, or to taste (for cooking parsnips)

Low-fat milk

¾ cup(s)

Unsalted butter

1 Tbsp

Kosher salt

1 tsp, or to taste

Minced garlic

1 tsp, finely minced

Fresh sage

1½ tsp, 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.