If you’re looking for a comforting, velvety side dish that feels both rustic and refined, this Jamie Oliver Parsnip Puree is the one to make. With its creamy texture, rich garlic and thyme aroma, and just a hint of sweetness from the parsnips, it’s a dish that surprises you with how flavorful something so simple can be. I made it on a whim to go with roasted chicken, and it completely stole the show. (inspired by Jamie Oliver)
Ingredients Needed
- 3 lbs (1.36 kg) parsnips, peeled and cut into 1-inch (2.5 cm) chunks
- 3 cloves garlic, smashed and peeled
- 1/2 cup (120 ml) half-and-half, at room temperature
- 4 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh thyme (or your favorite herbs)
- 1 teaspoon kosher salt (reduce to 1/2 tsp if using table salt)
- 1/4 teaspoon freshly ground black pepper
How To Make Jamie Oliver Parsnip Puree
Prep the Veg:
Start by peeling and chopping your parsnips into even chunks—this helps them cook evenly. Smash the garlic cloves slightly so they release their flavor, but keep them whole.
Boil the Parsnips:
In a large pot, add the parsnips and garlic, then cover with water until it’s about an inch above the veg. Bring it to a boil over medium-high heat, then let it simmer uncovered for about 10–15 minutes. You’ll know they’re ready when you can pierce them easily with a fork.
Drain and Dry:
Pour the parsnips into a colander and give them a good drain. You want to get rid of as much water as possible to avoid watery puree.
Blend It Up:
Return the hot parsnips and garlic to the pot. Add the softened butter and room-temp half-and-half. If you’ve got an immersion blender, that’s ideal—just blend until smooth. Otherwise, a food processor or high-speed blender works great too.
Season and Serve:
Stir in the fresh thyme, salt, and pepper. Give it a quick taste and adjust if needed. Serve it up warm, creamy, and ready to impress.
Why I Love This Recipe
I made this for a Sunday roast, expecting it to be just a humble side—but wow, did it elevate the whole meal. Everyone went back for seconds. It’s so simple, but the texture is ultra-smooth and the thyme just makes it sing. Plus, it reheats beautifully, so leftovers don’t go to waste.
Recipe Tips
- Use Fresh Parsnips: Older parsnips can be woody and bland. Pick firm ones with a creamy white color.
- Even Cuts: Uniform chunks help cook the parsnips evenly.
- Room Temp Dairy: Helps everything blend together without clumps.
- Don’t Overcook: Soft is good, mushy isn’t—watch closely at the 10-minute mark.
- Extra Smoothness: If you want it restaurant-smooth, pass the puree through a fine sieve.
How To Store This Jamie Oliver Parsnip Puree
At Room Temperature
Keep it warm for up to 1 hour in a covered dish. Don’t leave it out longer than 2 hours.
In the Fridge
Store in an airtight container for up to 3 days. Reheat before serving.
In the Freezer
Freeze in portions in airtight containers or freezer bags. Lasts up to 3 months. Thaw in the fridge overnight.
Reheating
- Microwave: Medium power for 2–3 minutes, stirring halfway.
- Stovetop: Reheat on low, stirring often. Add a splash of milk if it’s too thick.
- Oven: 350°F, covered in foil, for 20–25 minutes.
Nutrition Facts (per serving)
- Calories: 144
- Carbs: 23.3g
- Protein: 4.8g
- Fat: 4.1g
- Sugar: 9.9g
- Fibre: 5g
- Sodium: 370mg
Let’s Answer a Few Questions!
Why is my parsnip puree watery?
Drain them thoroughly after boiling. If it’s already watery, simmer gently to reduce excess liquid.
Can I make it dairy-free?
Totally! Use olive oil or a plant-based butter and swap half-and-half for oat milk or unsweetened almond milk.
Is it okay to make ahead?
Yes, it keeps well for a couple of days and tastes just as good reheated.
What can I use instead of thyme?
Rosemary, sage, or even a sprinkle of nutmeg works beautifully.
Can I use a regular blender?
Absolutely—just be careful with hot ingredients and blend in batches if needed.
Try More Recipes:
Jamie Oliver Parsnip Puree
Course: Side DishesCuisine: British6
servings10
minutes15
minutes144
kcalCreamy, garlicky, and smooth—this parsnip puree is the perfect side dish for any hearty meal.
Ingredients
3 lbs (1.36 kg) parsnips, peeled and cut into 1-inch chunks
3 cloves garlic, smashed and peeled
1/2 cup (120 ml) half-and-half, at room temperature
4 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- Add parsnips and garlic to a pot, cover with water, and bring to a boil.
- Simmer uncovered for 10–15 minutes, until fork-tender.
- Drain and return to pot.
- Add butter and half-and-half; blend until smooth.
- Stir in thyme, salt, and pepper. Serve hot.