Pureed Parsnips with Sherry


Rate this Recipe: 

No votes yet

Try puréed parsnips in place of mashed turnips at your next Thanksgiving Day dinner.


1 pound parsnips, peeled and cut into 1-1/2-inch lengths
6 tablespoons butter, cut into chunks
4 tablespoons heavy cream
2 tablespoons sherry
1/2 teaspoon salt
Pinch of cayenne
Freshly grated nutmeg
1/2 cup coarsely chopped pecans


1. Boil or steam the parsnips until tender. Drain in a colander, then force through a food mill or sieve, allowing the puréed parsnips to fall into a large bowl.
2. Preheat the oven to 350° and generously butter a casserole dish. Add the butter to the hot parsnips and beat until thoroughly melted. Blend in the cream, sherry, salt, and cayenne. Pour into the prepared dish. Sprinkle with nutmeg and scatter the pecans over the surface. Bake for 20 minutes and serve at once.

Cooking & Recipes


Serves 4

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

60.50 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.