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Whipped Parsnips With Roasted Garlic

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“This fluffy parsnip puree makes a fantastic side dish, and it is a nice change from mashed potatoes... it is so good served with turkey or chicken. The roasted garlic can be prepared hours or even days in advance, I always roast tons of garlic bulbs at a time, and then freeze in 1/2-cup plastic containers to use in recipes. This recipe will serve 3-4 people, I suggest to double the recipe to serve more than 4 people, however if you double the recipe, I suggest not to use two whole heads of roasted garlic, roast two, but add in only enough to taste, two full heads of garlic for a double recipe will produce a very strong taste! Cooking time includes roasting garlic and boiling the parsnips.”
1hr 35mins

Ingredients Nutrition

  • 1 medium head of garlic
  • 1 lb fresh parsnip, peeled and coarsley chopped
  • 14 cup whipping cream (unwhipped)
  • 2 -3 tablespoons butter (no subs!)
  • 14 teaspoon nutmeg
  • salt and pepper


  1. To make the roasted garlic: set oven to 350 degrees.
  2. Cut off about 1/4-inch off of the top of the garlic bulb and discard.
  3. Wrap head loosley in foil and place on a small baking pan.
  4. Roast until garlic is tender (about 1 hour) cool.
  5. Press bottom of the cooled bulb to squeeze out the pulp.
  6. Transfer to a bowl and mash with fork.
  7. Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
  8. Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
  9. Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
  10. Season generously with salt and pepper.

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