Harissa-Spiked Parsnip Puree

A little bit of heat, a nice earthy flavor, a pretty alternative to mashed potatoes.

Serving Size: 4

Harissa-Spiked Parsnip Puree / Katie Workman themom100.com
Parsnips are a root vegetable, related to both carrots and parsley.  They are shaped much like carrots, sometimes much larger, and usually a bit wider at the base, with a creamy yellow-beige skin and interior.  Parsnips can be used in the same ways as carrots, though their flavor is notably sweeter, especially when cooked.

This Harissa-Spiked Parsnip Puree is a nice change of pace from other vegetable purees, or mashed potatoes. Harissa is a hot sauce made from chili peppers, paprika, and olive oil and is used in North African and Middle Eastern cuisine.

Harissa-Spiked Parsnip Puree


  • 6 medium parsnips, peeled
  • 3 cups less-sodium vegetable or chicken broth
  • Kosher salt and freshly ground pepper to taste
  • ½ cup sour cream
  • 1 tablespoon Harissa, or to taste

1. Cut the parsnips into slices. Combine them with the broth in a pot, and bring to a simmer over medium high heat. Cover the pot, lower the heat to medium-low, and simmer for about 30 minutes until the parsnips are very tender. Allow the vegetables and broth to cool slightly.

2. Puree the parsnips and the remaining broth (there should be about 2 cups left) in a food processor or blender. Add the sour cream and harissa and process again until smooth. Taste and adjust seasonings as needed. Serve warm.

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