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Creamy Cauliflower and Parsnip Purée

3.8 from 5 votes
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Keto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 people


  • 2 ea cauliflower cut into florets
  • 2 lbs parsnip peeled and cut into 1" pieces
  • 1 stick butter
  • 1 c heavy cream
  • 1 tsp kosher salt
  • ½ tsp ground black pepper


  • Place a steamer basket in a large sauce pot. Add water to just below the bottom of the basket.
  • Bring water to boiling on high heat. Add half of the cauliflower florets, cover and reduce heat to medium-low.
  • Cook cauliflower until fork tender, approximately 8-10 minutes.
  • Place steamed cauliflower in another large sauce pot.
  • Repeat steaming process for the rest of the cauliflower and parsnips. Remember to check water level between steaming processes, you may need to add more.
  • In a small sauce pot heat heavy cream, butter, salt and pepper on low heat.
  • Once butter is melted, pour over steamed cauliflower and parsnips and mash with either a hand masher or mixer. For extra creamy purée use a blender and gradually pour warm heavy cream / butter mixture while blending.
  • Transfer to serving dish and enjoy!
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