This whipped parsnip with fresh herbs recipe is a flavorful alternative to mashed potatoes—an irresistible seasonal side perfect for the holidays or a cozy weeknight. Paleo, gluten free, with an easy vegan option.
The season for warm, comforting food has arrived. I look forward to these months for many reasons, but mostly for the food.
Once November rolls in, my kitchen gravitates toward slow-cooked, cozy meals. Thanksgiving especially brings out all the classics—the mashed potatoes, stuffing, green bean casserole, sweet potatoes—and I love finding fresh variations that stand out alongside them.
With temperatures dropping into the 30s here in Seattle, I’m embracing the cozy kitchen vibes and serving up all the comfort dishes—starting with these whipped parsnips with fresh herbs.
STARTING WITH THESE WHIPPED PARSNIPS WITH FRESH HERBS!!
They’re ridiculously good. This recipe has been on repeat for me for a long time—my husband will tell you I make it whenever the weather turns chilly. I often serve these with braised short ribs, caramelized onion smothered pork chops, or a hearty bolognese. They pair beautifully with rich mains but also work as an everyday side.
How to make whipped parsnips with fresh herbs
Start by peeling and cutting parsnips into evenly sized pieces. Small to medium parsnips are best—large ones can develop a woody core. If a parsnip seems especially tough in the center, trim that portion out before cooking.
Roast the peeled parsnips with whole garlic cloves just until tender and barely caramelized. Avoid deep browning; you want soft, roast-sweet parsnips that will blend into a fluffy whip rather than crunchy bits.
After roasting, transfer the parsnips and garlic to a food processor or blender with a generous pat of ghee (or butter for non-vegan, or olive oil for vegan), some almond milk, a splash of lemon juice to brighten the flavors, and salt and pepper. Process until the mixture is smooth and airy.
Finish by folding in chopped fresh herbs—chives, parsley, or thyme all work well—or pulse briefly in the processor to incorporate. Serve immediately for best texture.
A quick note about using a food processor or blender
For the lightest, fluffiest texture, a food processor or high-speed blender is recommended. Parsnips don’t mash the same way as potatoes, so a hand masher or stand mixer won’t usually achieve the same smooth result.
If you don’t have a food processor or blender, try these tips:
- Steam the parsnips instead of roasting them so they get very tender and mash more easily.
- Choose the smallest, most tender parsnips you can find—larger ones are more likely to be woody.
- Remove any tough centers from larger parsnips before cooking.
- Mash while the parsnips are still hot for a smoother texture.
Follow these steps and you’ll end up with fluffy, flavorful whipped parsnips that elevate any meal—holiday table included.
If you make them, I’d love to see your version—tag @nyssas_kitchen on Instagram so I can feature your photos!
Whipped Parsnips with Fresh Herbs
5 Stars
5 from 1 review
- Author: Nyssa Tanner
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This whipped parsnip with fresh herbs is a wonderful alternative to mashed potatoes—creamy, lightly sweet, and perfect for holiday menus or winter dinners. Paleo, gluten free, with an easy vegan option.
Ingredients
- 3 1/2 lbs parsnips, cut into 1-inch pieces (about 6 medium parsnips)
- 5–7 whole garlic cloves, peeled and trimmed
- 1 1/2 tablespoons avocado oil, coconut oil, or ghee
- 1/4 cup ghee, olive oil, or butter
- 1 cup unsweetened almond milk (or other milk of choice), plus more as needed
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons lemon juice
- 1/4 cup fresh herbs (chives, parsley, or thyme), chopped
Instructions
- Preheat oven to 375°F (190°C).
- On a large baking sheet, toss the cut parsnips and garlic cloves with 1 1/2 tablespoons oil.
- Roast 30–40 minutes until tender and just beginning to brown. Avoid significant browning so pieces blend smoothly.
- Alternatively, steam parsnips and garlic until tender—useful if your oven is in use or you plan to mash by hand.
- While the parsnips roast, add the remaining ingredients (except herbs) to a food processor or blender: 1/4 cup ghee (or substitute), 1 cup almond milk, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 2 teaspoons lemon juice.
- When parsnips are tender, add them and the roasted garlic to the processor with the other ingredients.
- Process until completely smooth and fluffy, scraping down the sides as needed. Add more almond milk to reach your desired consistency.
- Taste and adjust salt and pepper as needed.
- Add the fresh herbs and pulse lightly to combine, or fold them in with a spoon.
- Serve immediately, or refrigerate and reheat gently when ready to serve.
Equipment
food processor
sheet pan
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven roasted
- Cuisine: Comfort food