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Puréed Parsnips


This side will leave you feeling lighter than a serving of mashed potatoes, perfect for pre-fast, add salt just to taste. The Pureed Parsnips will hold nicely for a day or two in the fridge.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 1⁄2 pounds young parsnips, peeled and cut into 2-inch lengths
  • 2 tablespoons pareve margarine
  • 1 tablespoon kosher salt


Place parsnips in a medium saucepan with margarine and salt. Cover with water and bring to a boil. Cook for 15 minutes. Reserving 1⁄4 cup cooking liquid, drain the parsnips.

Purée parsnips in a food processor, adding reserved cooking liquid slowly until mixture reaches the desired consistency.

Source: Quick & Kosher Meals in Minutes