May 23, 2025

Creamy Green Plantain & Parsnip Purée (Vegan, Fiber-Rich & Comforting)

Looking for a cozy, fiber-packed vegan dish that’s both unique and comforting? This creamy green plantain and parsnip purée is surprisingly smooth, naturally sweet-savory, and served with crispy plantain chips for a satisfying texture twist.
Perfect as a light dinner, side dish, or fancy appetizer—and totally gut-friendly!

Green plantain parsnip purée

A fine dining plate of creamy green plantain and parsnip purée topped with crispy plantain chips, micro herbs, and pomegranate.

Green Plantain and Parsnip Purée – Vegan Comfort Dish

Perfect as a light dinner, side dish, or fancy appetizer—and totally gut-friendly!

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 people

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: African, Afro-Fusion, Asian, Mexican, South Amreican

Ingredients Method Notes

Ingredients

For the Purée:

200g green plantain unripe
200g parsnip
1-2 tbsp olive oil
2 cloves garlic
40g shallot
500ml vegetable broth unsalted/low sodium
2 bay leaves
1 cup 200g cooked chickpeas
½ cup 125ml oat cream (or other plant-based cream)
Salt and black pepper to taste

For the Chips:

1 green plantain thinly sliced
Pinch of salt
Vegetable oil for frying

Method

Prep Veggies: Peel and cut the green plantain and parsnip into chunks.
Sauté: In a pot, heat olive oil over medium-high. Add garlic and shallots. Sauté until caramelized.
Add Roots: Toss in the plantain and parsnip. Stir-fry for 2 minutes.
Simmer: Add broth and bay leaves. Bring to a boil, then cover and simmer on low for 30–40 minutes, until vegetables are soft.
Blend: Remove bay leaves. Add chickpeas and oat cream. Blend with an immersion blender (or use a countertop blender) until silky smooth. Season with salt and pepper.
Make Chips: Thinly slice a green plantain. Lightly salt both sides. Fry in oil at 170°C/340°F until golden and crispy. Drain on paper towels.

Notes

🍴 Serving Suggestion

Serve the purée warm, topped with crispy plantain chips, a drizzle of balsamic syrup, micro herbs, and a fresh salad or pomegranate seeds for a vibrant finish.