Curried parsnip purée

Curried parsnip purée


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Sweet-tasting parsnips are complemented by the addition of curry powder to make a warmly substantial purée.

Pat Alburey

Serves: 4 

  • 650g parsnips
  • Salt and black pepper
  • 3–4 sprigs parsley
  • 1 tablespoon butter
  • 1 tablespoon medium or hot curry powder
  • 4 tablespoons sour cream

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Boil water in a saucepan; peel the parsnips, cut into small chunks and add to the boiling water in the saucepan with a little salt. Simmer for 8–10 minutes, or until tender.
  2. While the parsnips are cooking, chop the parsley and put aside.
  3. Drain the parsnips thoroughly, then return to the saucepan and mash coarsely.
  4. Add the butter, curry powder and sour cream, season well with black pepper, and beat until the parsnips are puréed.
  5. Transfer the purée to a heated serving dish. Sprinkle the chopped parsley over the top.


Serve with grilled pork chops or crumbed lamb cutlets.


You can make this purée with a mixture of parsnips and freshly cooked or leftover mashed potatoes.


good source of vitamins B group, C, E and folate.

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