Parsnip Purée with Sage & Garlic

This silky, comforting purée is delectable alongside pan-seared fish. Try it with roast chicken as another option for a lightened up take on the French bistro staple.

Prep Time:  10 minutes
Cook Time: 20 minutes
Yield: 4 Servings


  • 2 ½ lbs parsnips, peeled, cubed (~7 cups)
  • ¾ cup low fat milk
  • 1 TB unsalted butter
  • 1 tsp kosher salt
  • 1 tsp finely minced garlic
  • 1 ½ tsp minced fresh sage


Cover parsnips with salted water in a large sauce pan. Bring to a boil and simmer until fork-tender (approximately 15 minutes). Drain well and purée in blender or food processor with remaining ingredients.


For a slightly different riff on this dish, try puréeing the parsnips with ¾ cup milk, 1 tsp kosher salt, 1 1/2 tsp minced sage, ¼ tsp cinnamon, and a pinch of cayenne pepper. Pairs beautifully with a Thanksgiving turkey!