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Potato Parsnip Puree

Potato Parsnip Puree

No Thanksgiving feast is complete without a yummy potato side dish. I considered going with the classic mashed potato recipe but then decided to mix things up a bit this time. We are already causing a stir with our delicious vegan Thanksgiving dinner, might as well include the potatoes. 

We love all holiday dinners but Thanksgiving is among our favourites. There are always so many side dishes on the table it is hard to choose where to even begin. I usually lack a bit self-control and go at them as if there weren't another 10 in line, especially if there are potatoes involved. 

I am not sure why but potatoes are so incredibly comforting, and holiday food is all about comfort. At home, we are fans of mashed and pureed potatoes, we love the silky creamy texture and the simple yet delicious taste. 

Potato Parsnip Puree ingredients

For our vegan Thanksgiving dinner, I wanted to upgrade my old potato puree recipe. I added another root veggie which has an incredible taste but it is a bit underrated or not that common. Have you ever cooked with parsnips? 

Parsnips look like pale carrots but their taste is completely different. I love its slightly sweet taste and its subtle nutty earthy notes. It is hard to explain since it has such a unique flavour. All I can say is that it's really delicious and will make our puree a heavenly delight. 

Potato and Parsnip

Aside from the lovely addition to the taste, we are also dumping a few extra nutrients into this side dish with this extra ingredient. Parsnips are rich in antioxidants, fiber, water, and protein. You won't be packing many carbs nor calories but you will be loading up on vitamins and minerals such as calcium, potassium, manganese, magnesium, vitamin B6, C, E, and K. 

As you can see, we are in for some really good stuff with this potato parsnip puree. We have a bunch of nutrients and the vegetables we are using are super delicious. But we like to enhance the flavours so we are adding some extra ingredients to get the perfect taste and while working at it, nail the consistency as well. 

Potato Parsnip Puree in a pot

Aside from the potatoes and the parsnips, we are also adding garlic, olive oil, a bit of salt and a mixture of water and almond milk. This will get that silky creamy texture we are so badly craving. And the few seasonings will add that extra touch to make this puree perfect. 

I like the dish to look super pretty so whenever it is meant to go on a table I garnish it with a bit of black pepper, extra virgin oil and a sprinkle of fresh rosemary. It makes it look very festive and incredibly inviting. You and your family will love having this delicious puree in your vegan Thanksgiving feast!

Potato Parsnip Puree single

Prep time
5 minutes
Total time
Category: Sides
Serves: 4


For the parsnip potato puree

  • ¼ cup almond milk
  • 4 cloves garlic
  • 1 tablespoon lemon (juiced)
  • 1 tsp olive oil
  • 2 medium parsnip (remove skin and chop)
  • 1 lb potato (remove skin and chop)
  • ½ tsp sea salt
  • 2 tbsps water (optional)

For the garnish

  • 1 dash black pepper (ground)
  • 1 tsp extra virgin olive oil (optional)
  • 1 sprig fresh rosemary


  1. Heat up the oven to 360F (180 C).
  2. Use the olive oil for the parsnip potato puree and add it to the garlic.
  3. place the garlic in a tin foil and bake for about 40 minutes.
  4. Bring water to boil and cook parsnip and potato fork tender for about 10-12 minutes.
  5. Remove the skin of the garlic and add the parsnip potato puree ingredients to a blender.
  6. Add more almond milk if necessary but make sure it won't become too thin.
  7. Add the puree to a bowl and sprinkle with the garnish, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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