Corn and Parsnip Puree



Serving size

about 1 cup
60 Minutes

This recipe can be multiplied and makes great leftovers.

Corn and Parsnip Puree


3 tsp. Olive oil (divided)
1 small White onions (diced)
12 ounces Parsnips, raw (peeled and diced)
2 cup Water
1/4 tsp. Salt
1/2 tsp. Dried marjoram
1 ounces Reduced fat cream cheese
2 large ear Corn, sweet, yellow, raw (kernels cut from cob) (about 3 cups)
1 to taste Black pepper


Place 2 teaspoons of the olive oil in a medium sauce pan over medium high heat. Add the onion and cook for about 3 minutes, stirring occasionally.

Add the parsnips and cook for about 2 minutes. Add the water and the salt. Cover and reduce the heat to medium so that the parsnips are simmering. Cook for about 20 minutes, stirring occasionally, until the parsnips are soft. Remove from the heat and stir in the marjoram and cream cheese.

Allow the cream cheese to melt, then let cool slightly and then puree.

While the parsnips are cooling, place the other teaspoon of olive oil in a large skillet over medium high heat. Cook, tossing almost continuously, until the corn begins to brown. Add the pepper and cook for about 8 to 10 minutes total.

Add the pureed parsnips and cook for about a minute until heated through. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

These two are perfect together. Sweet and creamy parsnips and sweet corn kernels make the perfect side dish especially with fish and chicken.

"The President cannot make clouds to rain and cannot make the corn to grow, he cannot make business good; although when these things occur, political parties do claim some credit for the good things that have happened in this way."

William Howard Taft, 27th American President