Do people still reach for plain white potatoes as often as they used to?
Don’t get me wrong—French fries remain essential, and latkes are coming next month. But increasingly, plain mashed potatoes feel like a missed opportunity when we can enjoy cauliflower purée, whipped celery root, or smashed turnips instead.
My favorite alternative is this pairing of earthy parsnips with sweet, juicy pears.
This roasted parsnip pear purée comes from The Big Book of Sides by Rick Rodgers and makes a standout addition to any holiday table. The parsnips roast until tender and lightly browned, then are blended with sweet pears, room-temperature butter, and an unexpected splash of sherry vinegar that brightens the dish. For an extra-silky texture I adapted the original by adding a little whole milk while processing.
I can’t wait to serve this with gravy and cranberry sauce.
Roasted Parsnip Pear Puree
This purée can be made up to two days ahead. Reheat gently over medium-low heat, stirring frequently.
Servings 4
Author Turnip the Oven
Ingredients
-
1 1/2
pounds
parsnips
peeled and cut into 1-inch chunks -
1
tablespoon
vegetable oil -
2
ripe
juicy pears, peeled, cored, and cut into 1/2-inch wedges -
2
tablespoons
unsalted butter
at room temperature -
1
tablespoon
sherry vinegar -
1/2
cup
milk
optional, for creaminess - Kosher salt and freshly ground black pepper
Instructions
-
Preheat the oven to 400°F. Toss the parsnip chunks with the vegetable oil on a large, rimmed baking sheet and spread them in a single layer. Roast, stirring occasionally, until the parsnips begin to brown and are nearly tender, about 20 minutes. Add the pear wedges to the pan, stir to combine, and roast until the parsnips are fully tender and the pears begin to brown, about 10 minutes more.
-
Transfer the roasted parsnips and pears to a food processor. Add the butter and sherry vinegar and process until smooth. With the processor running, drizzle in the milk if using, and process until the purée is silky. Taste and season with kosher salt and freshly ground black pepper.
