IMG 7833 300x225 - Skinny Comfort Food: Creamy Parsnip PureeOMG, I totally just broke my rule about adding “skinny” to recipe titles. On a cynical nerdy level, I’m curious to see if my analytics shows me anything interesting in terms of whether words like “skinny” impact clicks per post.

Really, though I just wanted to share one of my favorite quick-and-easy recipes for fall that just so happens to be of the “sticks to your ribs but not your thighs” variety. That is a saying, right? If not, I just made one up.

Parsnips are one of those veggies  it’s easy to overlook, but this humble root veggie (looks like a white carrot) is packed with fiber, folate, vitamin C, and potassium. You can cut it into cubes and roast it or try it pureed—it’s a lot like mashed potatoes.

This parsnip puree is a great accompaniment to salmon, roasted veggies, or heartier items like meat loaf. I especially love it with this pumpkin turkey meatloaf. My computer’s autocorrect keeps trying to write “meat load.” Oh dear.

Anyway, this dish is super-satisfying and easy to make. Make it one of your weeknight staples this fall!


  • 1 lb parsnips, peeled
  • Water or low-sodium veggie broth
  • Salt and pepper to taste


  1. Boil parsnips in water or broth until fork tender.
  2. Puree in a blender with a little of the cooking liquid until smooth. Season with salt and pepper to taste.