This vanilla carrot parsnip puree is just slightly sweet and a great mashed side dish alternative to potatoes.

Carrot parsnip puree in a small dish.
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Last week it was all about the meat (just try to resist the twss right there…you can’t, can you?) in this house.

I made short ribs, chuck roast and beef carnitas all within 6 days and justified it by saying “hey, we’re both borderline anemic, red meat is good for us”.

True, but a vegetable side dish was a welcomed sight after all that.

We can be real here, this looks like baby food. I admit it.

I can definitely imagine something exactly like this coming out of my mom’s blender 32 years ago in her attempt to keep me as healthy as possible (and yet I ended up with every allergy under the sun…so much for that) but I challenge anyone to take something with “puree” in the title and make it look anything but.

I wanted to take this puree in the sweet direction.

There are a million carrot purees out there but not too many that combine parnsips to mellow out that intense carrot flavor and a hint of sweetness from maple syrup and vanilla almond milk.

I love using an unsweetened vanilla almond milk so I can control the sweetness but still get that hint of vanilla flavor.

So instead of eating just meat all week long, we ate meat and baby food.

It’s the new mashed potato.

Scooping out a spoonful of parsnip and carrot puree from a serving dish.

Ingredients Needed

  • carrots
  • parsnips
  • yellow onion
  • butter
  • thyme
  • water
  • maple syrup
  • unsweetened vanilla almond milk
  • salt and pepper

How to Make Parsnip and Carrot Mash

Melt the butter in a large pot over medium high heat.

Add the parsnips, carrots, onion, and thyme. Toss to coat in the butter.

Pour in the water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 30 minutes or until tender.

Drain the water and transfer the veggies to a food processor or high speed blender.

Add the maple syrup and milk puree until smooth. Season with salt and pepper before serving.

Parsnip puree topped with meat on a small silver plate.

FAQs and Expert Tips

  • Add more maple syrup for a sweeter taste.
  • The maple syrup is interchangeable with honey if preferred. For vegans, swap out the butter for a plant based butter or use coconut oil.
  • When picking out your parsnips, go for the smaller ones. They are the most flavorful, and more tender. You’ll also want them to be firm instead of wrinkly and soft.
  • Keep the leftovers in refrigerator for up to 4 days. Freeze if desired, thaw in the fridge or reheat over low heat on the stovetop.
  • Veggie purees like this are perfect for picky eaters when you want to sneak in some extra nutrition. Don’t forget to try my butternut squash puree, which is a little sweeter. It may remind you of sweet potatoes.

Can babies eat pureed parsnips?

Yes! This pureed recipe is great for babies who are starting to eat solid foods.

Are mashed parsnips healthy?

Absolutely! They are full of vitamins and minerals since they are root vegetable. They are also great for those who want to cut back on potatoes.

Love this vanilla carrot parsnip puree recipe?

Try these other puree recipes: Creamy Parsnip Puree, Maple and Roasted Garlic Squash PureeCelery Root Puree with Roasted Balsamic Vegetables.

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4 from 2 votes

Vanilla Carrot Parsnip Puree

Servings: 6 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
This vanilla carrot parsnip puree is just slightly sweet and a great mashed side dish alternative to potatoes.


  • 2 pounds carrots, peeled and coarsely chopped
  • 1 pound parsnips, peeled and coarsely chopped
  • 1 medium sweet yellow onion, chopped
  • 2 tablespoons butter
  • 5 sprigs of thyme
  • 1 cup water
  • 1 tablespoon maple syrup
  • 1/2 cup unsweetened vanilla almond milk
  • salt and pepper


  • Add the butter to a large pot over medium-high heat.
  • Once melted, add the carrots, parsnips, onion and thyme and toss to coat the vegetables in the butter.
  • Add the water to the pot, bring to a boil then reduce to a simmer over medium heat, cover and cook for 30 minutes until fork tender.
  • Drain the vegetables and transfer to a food processor.
  • Add the maple syrup (more if you want it sweet) and Silk almondmilk and puree until smooth, scraping down the sides as needed.
  • Season to taste with salt and pepper.


Serving: 1SERVINGCalories: 159kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 10mgSodium: 178mgFiber: 8gSugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American

This conversation is sponsored by Silk. The opinions and text are all mine.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. Not only do I love the recipe for the puree, but I love how you served it! This looks delicious, love the color. My kids would actually really love this I’m thinking…so healthy so that makes me happy!

  2. I love lovee that there is vanilla in this. The perfect sweet counterpart to the savory parsnip.

  3. As soon as I saw this, I thought “this would be a perfect pairing for short ribs.” I easily spent half of each day in culinary school making purees, so I guess glorified baby food = fancy restaurant? Either way, I always have Silk unsweetened almondmilk in the fridge, so I’ll be giving this a try this winter!

  4. I love purees even if they do resemble baby food. They are so creamy and perfect! I love the parsnips and vanilla almond milk added to the carrots, such a great side dish!