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Horizontal image of a wooden bowl filled with a bright pink thick spread next to a blue towel with a metal spoon surrounded by fresh herbs.

Creamy Parsnip, Beet, and Coconut Milk Puree

  • Author: Fanny Slater
  • Total Time: 50 minutes
  • Yield: 6-8 as a side (approximately 3 cups) 1x


Need a stunning side that’s sure to be the talk of the table? Try this velvety parsnip and beet puree with coconut milk, rosemary, and ginger.


  • 1/4 cup unsalted butter
  • 4 large cloves garlic, tips sliced off
  • 1-inch-thick round of fresh ginger, peeled and smashed but intact
  • 1 pound parsnips, peeled and cut into 1-inch chunks of the same thickness
  • 2 small red beets, peeled and cut into 1-inch chunks (about 6 ounces)
  • 3 sprigs fresh rosemary
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup canned unsweetened coconut milk (plus more for serving, if desired)
  • 1 teaspoon honey


  1. Melt the butter in a medium skillet or saucepot over medium-low heat. Add the garlic cloves and ginger and cook, turning every few minutes, until they are golden-brown on all sides. Using a slotted spoon, remove the garlic and ginger and set aside to cool. Reserve the melted butter.
  2. Once cooled, remove the skins from the garlic by pushing the cloves out of the sliced tips. Mash the cloves with the flat side of a chef’s knife.
  3. In a large pot, cover the parsnips, beets, and rosemary sprigs with cold salted water. Bring to a boil over high heat, reduce the heat to medium, and then simmer until the root vegetables are very tender and a knife slides through their centers, about 15-20 minutes. 
  4. Reserve the colorful starchy cooking water, and transfer the beets and parsnips to a food processor. Remove and discard the rosemary sprigs.
  5. Add the salt, pepper, roasted garlic and ginger, coconut milk, and honey, and pulse until the veggies are broken down. Pulsing as you pour, add a few tablespoons at a time of the reserved cooking water until the puree is velvety and whipped. 
  6. With the motor still running, stream in the reserved melted butter. Season to taste with additional salt and pepper, if needed. Divide the puree among plates, garnish with a swirl of coconut milk if you like, and serve.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: puree, parsnip, beet, coconut milk, rosemary, honey