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Parsnip and Fennel Puree


1 hour

4 servings


We substituted this dish for regular white potatoes at Thanksgiving this year and it was a big hit. Who says that butter and cream are the only ingredients that make a tasty side dish? Phase One-Repair

Parsnip and Fennel Puree


  • 2 tablespoon(s) extra virgin olive oil or coconut oil

  • 1 medium white or yellow onion, chopped

  • 1 medium fennel bulb, white part chopped

  • 6 parsnips, peeled and chopped

  • 1 sweet potato or yam, peeled and chopped

  • 2 cup(s) low sodium vegetable stock

  • 2 cup(s) water


1. Heat up oil in a large stock pot. Add onion and fennel bulb. Cover and gently cook until vegetables are tender, about 20 minutes.

2. Add other veggies, water, and stock. Bring to a gentle boil and simmer, partially covered, until tender, 20 minutes.

3. Pour vegetables into a colander and add to food processor or add back to the pot and mix with a hand blender until smooth.

4. Add olive oil, or a little of the cooking water to get a smoother consistency. You can also eat it loosely puréed. Enjoy!

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