Roasted Parsnip Cream Sauce

Creamy and a little bit sweet, this sauce is the perfect match for grilled pork chops or chicken cutlets.
Publish date:
roasted parsnip cream sauce on spoon

Recipe by Hali Bey Ramdene

  • Makes 2 cupsServings


  • 1/2 lb. parsnips, peeled and cut into 1-inch pieces (about 2 cups)

  • 1 large shallot, thickly sliced crosswise (about 1/4 cup)

  • 2 large cloves garlic, smashed

  • 1/3 cup olive oil

  • 3/4 cup sour cream

  • 3 tbsp. fresh lemon juice (from 1 lemon)

  • 1/2 to 3/4 cup hot water


Preheat the oven to 425°. On a large rimmed baking sheet, toss the parsnips, shallot, and garlic with the oil; season with salt and pepper. Spread the vegetables out in a single layer. Roast until the parsnips are tender and light brown in spots, 20 to 25 minutes. Scrape the vegetables and any juices into a blender. Add the sour cream, lemon juice, and 1/2 cup hot water. Puree on high until smooth, about 1 minute. Add more hot water as needed to loosen the sauce; season.