Bacon Parmesan Parsnip Puree

Maggie May Schill Recipe

By Maggie May Schill NakedMaggie

4-6 servings
5 Min
15 Min
Stove Top

I was going to go to the grocery store and I asked my husband which veggies he wanted. He then proceeded to go on a giant rant about parsnips, and how in farm country where he grew up parsnips were cheap, 50 cents for 3lbs, they'd walk 5 miles in the snow up-hill both ways for it, or something like that. Whatever, he basically made a big deal that I get parsnips. Turns out parsnips here in urbanized Jacksonville Florida is no 50 cents for 3lbs... it was $3 for 1lb!
Here's to you honey and your exasperatingly expensive parsnips. Hope it was worth it!

Blue Ribbon Recipe

Notes from the Test Kitchen:
These were wonderfully creamy. And, I loved the addition of bacon. Some horseradish may go nicely in these too. These are a great side dish to serve when having company for dinner.


1 lb
parsnips, peeled and sliced
4 slice
thick cut bacon, chopped
4 Tbsp
parmigiano-reggiano, grated
2 c
heavy cream
1 1/2 c
bay leaf
2 sprig(s)
thyme, fresh
2 Tbsp
butter, unsalted
2 clove
garlic, peeled and crushed
1 small
shallot, minced
salt and pepper to taste

Directions Step-By-Step

Salt and pepper sliced parsnips liberally. Place them in a pot and cover with cream and milk.
Add bay leaf, crushed garlic and thyme to the pot.
Bring pot to a low simmer, watching cautiously and stirring frequently so the cream does not singe to the bottom on the pot. Simmer for 15 minutes or until parsnips are tender.
Meanwhile in another pan fry bacon until crispy. Add minced shallot to bacon and toss until translucent. Remove from heat and drain excess fat. Set aside.
Once parsnips are tender, strain parsnips from the cream, reserving the excess cream. Remove and dispose of bay leaf and thyme sprigs.
In a food processor or with an immersion blender, puree parsnips with butter. Add some of the excess cream you cooked the parsnips in if you need to thin out your puree.
Add crispy bacon and Parmesan to the puree, pulsing lightly to incorporate into puree.
Salt and pepper to taste and serve immediately.

About this Recipe

You May Also Like:



Leanne Macias luvs2pardy
Jun 17, 2014
I've always wanted to try parsnip. I think I'll use this recipe as my guinea pig to see if we like it ;)
Maggie May Schill NakedMaggie
Feb 25, 2014
Thank Debora!
Debora Hotard Grammiedebbie02
Feb 24, 2014
I made this, loved it, and will have it often. My family enjoyed the abundant flavors in the recipe. A definite keeper.
Maggie May Schill NakedMaggie
Feb 19, 2014
Hi guys, thanks for noticing my recipe :D

To answer some questions:

1- Parsnips have a rooty, citrus-like taste. Like a carrot and a lemon mixed together...maybe??

2- I call it puree because it is a French recipe in its origins, and a puree is the exact description of the classification of dish it is. However, admittedly, here in the USA the word 'puree' inspires images of baby food. haha

3- Cooking the parsnips directly in the cream is a traditional French method. It imparts fat into the fibers of the root, while pulling some of the harsh citrus flavor out of it. Both leaving a milder parsnip than it imbued with fat, those adding savor.

4- Definitely, save any excess liquid! I use it to marinate chicken before frying, poach fish, thicken for quick gravy for meats and biscuits, make savory breads...the uses are endless.

5- I have fixed my parsnip dilemma! The local farmer's market is so much cheaper. If the husband wants parsnips, they best be in season, and at the farmer's market. 3 bucks a pound just won't do!

6- Changing the ratio of cream in the pot can alter both cook time and seriously causes a concentration of the herbs in the pot and how much herb is attributed to the finished parsnip. So if you use less cream in the recipe, know that it will effect flavor. It is up to personal preference whether this is good or bad.

My husband has not seen this post, because he could care less about my food blogging...he's more interested in the actual food. haha

Thanks for stopping by :D !!!