Classic Horseradish-Parsnip Purée — Silky Roast Beef Side

How to Make Classic Horseradish-Parsnip Purée — Silky Roast Beef Side

1. 1

   Step 1: Choose your parsnip cooking method (stovetop or roast)

   For stovetop: place the peeled, chunked parsnips in a pot and cover with cold water; add 1 tsp kosher salt. Bring to a simmer, reduce to a gentle boil and cook until very tender, about 15–20 minutes. For oven-roasted: toss parsnip chunks with the remaining 1 tsp kosher salt and 1 tbsp olive oil on a rimmed sheet; roast at 425°F (220°C) for 25–30 minutes, turning once, until caramelized and fork-tender. Roasting concentrates sweetness and adds depth; boiling gives a cleaner, neutral base.

   For this step

   • 2 1/2 lbParsnips, peeled and cut into 1–1.5" chunks
   • 2 tspKosher salt
   • 1 tbspExtra-virgin olive oil (for roasting, optional)
   
2. 2

   Step 2: Drain and dry

   If boiled, drain the parsnips in a colander and return them to the hot pot for 1 minute to steam-dry — this prevents a watery purée. If roasted, transfer the hot parsnips to a heatproof bowl or the pot you'll use for mashing. Let them sit a minute so steam escapes for a silkier texture.
   
3. 3

   Step 3: Warm dairy and mash with butter and horseradish

   Warm the milk and cream together (microwave or stovetop) until just warm. Add the butter pieces to the hot parsnips and mash with a potato masher or pass through a ricer for extra silkiness. Gradually stir in warmed milk and cream until the purée reaches a velvety consistency. Fold in the prepared horseradish to taste, starting with 2 tablespoons; add more if you want more bite.

   For this step

   • 6 tbspUnsalted butter, cut into pieces
   • 1/2 cupWhole milk, warmed
   • 1/4 cupHeavy cream, warmed
   • 2 tbspPrepared horseradish (adjust to taste)
   
4. 4

   Step 4: Season and brighten

   Finish with the lemon juice and freshly ground black pepper, then taste and adjust salt and horseradish. Seasoning tip: the horseradish will mellow slightly as it rests, so add a touch more if serving later; add a splash more warm milk or cream if the purée is too stiff.

   For this step

   • 1 tbspFresh lemon juice
   • 1 tspFreshly ground black pepper
   
5. 5

   Step 5: Serve and garnish

   Spoon the purée into a warmed serving bowl, dot with an extra pat of butter if desired, and scatter the chopped chives on top. This purée is perfect alongside roast beef or steak as a bright, elegant alternative to mashed potatoes.

   For this step

   • 2 tbspFresh chives, finely chopped (for garnish)
   
6. 6

   Step 6: Make-ahead and reheating notes

   Make ahead: cool completely, press a piece of plastic directly on the surface to prevent a skin, and refrigerate for up to 3 days or freeze for up to 1 month. Reheat gently: warm on the stovetop over low heat, stirring and adding a splash of warmed milk or cream to revive the texture; or reheat covered in a 325°F (160°C) oven until heated through, stirring once. Season again with lemon and horseradish just before serving to refresh the brightness.
   

1. For stovetop: place the peeled, chunked parsnips in a pot and cover with cold water; add 1 tsp kosher salt. Bring to a simmer, reduce to a gentle boil and cook until very tender, about 15–20 minutes. For oven-roasted: toss parsnip chunks with the remaining 1 tsp kosher salt and 1 tbsp olive oil on a rimmed sheet; roast at 425°F (220°C) for 25–30 minutes, turning once, until caramelized and fork-tender. Roasting concentrates sweetness and adds depth; boiling gives a cleaner, neutral base.
2. If boiled, drain the parsnips in a colander and return them to the hot pot for 1 minute to steam-dry — this prevents a watery purée. If roasted, transfer the hot parsnips to a heatproof bowl or the pot you'll use for mashing. Let them sit a minute so steam escapes for a silkier texture.
3. Warm the milk and cream together (microwave or stovetop) until just warm. Add the butter pieces to the hot parsnips and mash with a potato masher or pass through a ricer for extra silkiness. Gradually stir in warmed milk and cream until the purée reaches a velvety consistency. Fold in the prepared horseradish to taste, starting with 2 tablespoons; add more if you want more bite.
4. Finish with the lemon juice and freshly ground black pepper, then taste and adjust salt and horseradish. Seasoning tip: the horseradish will mellow slightly as it rests, so add a touch more if serving later; add a splash more warm milk or cream if the purée is too stiff.
5. Spoon the purée into a warmed serving bowl, dot with an extra pat of butter if desired, and scatter the chopped chives on top. This purée is perfect alongside roast beef or steak as a bright, elegant alternative to mashed potatoes.
6. Make ahead: cool completely, press a piece of plastic directly on the surface to prevent a skin, and refrigerate for up to 3 days or freeze for up to 1 month. Reheat gently: warm on the stovetop over low heat, stirring and adding a splash of warmed milk or cream to revive the texture; or reheat covered in a 325°F (160°C) oven until heated through, stirring once. Season again with lemon and horseradish just before serving to refresh the brightness.