I was looking for a great alternative to mashed potatoes and landed on this truly delicious recipe for this creamy parsnip mash. It just happens to be vegan and I was keen to leave out a cream substitute like coconut milk for fear of creating any off-flavours.
I decided to chuck in a whole head of roasted garlic because, well, why not? I also roast the parsnips rather than boil them as is usual in most parsnip puree recipes as I think the added complexities of the roasted flavour really complement the mash well.
Finally, I create a dreamy emulsion of some good extra virgin olive oil to give this a delicious, creamy texture without a lick of dairy involved! It takes a minute to roast the garlic and parsnips, but the active cooking time is pretty hands-off and limited, making it a good weeknight option. And if you’re looking for more vegetable mash recipes, have a look at my cauliflower puree – which is also vegan!

How to Make Parsnip Mash Without Cream (or Cream Substitutes!)
Begin this recipe by roasting your garlic. Honestly, I recommend roasting a couple of heads of garlic and saving this because the cloves are absolutely delicious spread over toast or added to basically anything.

Simply remove a few of the outer, papery layers of skin from a head of garlic and then use a sharp chef’s knife to remove the flower end of the bulb. This should expose the cloves within the garlic.
Drizzle it with some olive oil and then wrap it tightly in foil. Stick it in the oven to roast for about 35 minutes while we prep the parsnips.

Simply peel the parsnips and cut them into small pieces. Add them to a baking sheet, drizzle with olive oil and season with salt and pepper.
Move them to the oven alongside the garlic and roast until they’re golden and tender.

Once the parsnips are done, add them to the bowl of a food processor along with the roasted garlic. To remove the latter from the peel, simply give it a good squeeze directly into the food processor bowl and discard the skin.
Also, put in some lemon zest and a splash of juice along with some vegetable stock.

Pulse a few times to ensure the parsnips are pureed and smooth – you’re likely going to need to scrape down the sides a few times to ensure this!
Then, with the machine running, stream in some extra virgin olive oil. Once the oil is added and the parsnips are smooth, creamy and luscious, taste to adjust for seasoning and serve!

This dish will go great alongside some roasted portobello mushrooms, mushroom stew or, if you’re not after a vegan meal, even something like my slow-roasted salmon or rainbow trout!

Creamy Vegan Parsnip Puree
Ingredients
- 1 head garlic
- 350 g (2½ cups) parsnips peeled and cut into 4 cm (1½ in) pieces
- 1 tsp lemon zest
- 2 tsp lemon juice
- 120 ml (½ cup) vegetable stock
- 60 ml (¼ cups) extra virgin olive oil
Instructions
- Preheat oven to 200°C (400°F). Remove the first few layers of papery skin from the head of garlic. Use a sharp knife to cut the flower end off of the garlic bulb, exposing the cross-section of the cloves. Place the garlic in some foil and drizzle with a bit of olive oil, Crimp the foil around the garlic.
- Move the garlic to the oven and roast for about 35 minutes, or until the cloves are golden brown and very soft.
- Meanwhile, add the parsnip pieces to a large baking tray and drizzle with 1 tbsp of olive oil. Season with salt and pepper and toss to coat. Roast – alongside the garlic – until tender and golden brown, about 20-25 minutes (see note).
- Add the roasted parsnips, lemon zest, lemon juice and vegetable stock to the bowl of a food processor. Squeeze the bulb of garlic into the bowl, allowing the roasted cloves to fall into it. Discard the skin. Add a generous pinch of salt and few grinds of black pepper,
- Pulse a few times, ensuring that the parsnips are smooth and everything is evenly mixed, scraping down the sides as necessary.
- With the machine running, slowly drizzle in the olive oil and mix until the puree is smooth, creamy and emulsified. Serve.
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This parsnip mash is so creamy you won’t believe that it’s vegan and dairy-free! It’s perfect as a side dish for whatever it is you’re cooking!
Are you looking for a great recipe for mashed parsnips? Have any questions? Let me know in the comments!
