Parsnip Puree

Parsnip Puree

Chef Jeremy
Cook time: 60 mins
Servings: 2
Difficulty: Beginner

Let's talk about our luscious Parsnip Puree. We've taken humble parsnips and transformed them into a silky, velvety delight. It's a side dish that's both comforting and elegant, making it the perfect companion to a variety of main courses. The natural sweetness of parsnips shines through, creating a flavor profile that's both familiar and surprising. It's pure comfort on a plate!

Print recipe

What you'll learn

  • Learn the importance of achieving the ideal texture through proper cooking and blending techniques to make a delectable side dish.
  • Discover that the key to a velvety-smooth puree lies in ensuring your vegetables are perfectly tender before blending.
  • Hone your cooking skills by boiling and simmering vegetables to perfect tenderness while reducing liquids for a rich consistency.

Mise En Place

Knife
Chopping Board
Large Pot with Lid
Peeler
Blender
Knife
Chopping Board
Large Pot with Lid
Peeler
Blender

Shopping List

Medium parsnips, 4x

Whole milk, 1/2 cup

Cream, 1/4 cup

Unsalted butter, 2 tbsp

Balinese Truffle Salt, to taste

Prep

  1. Peel and cut the parsnips into a medium dice.
  2. Place the parsnips into a medium pot along with the milk, cream, 2 tablespoons of butter, a pinch of Balinese Truffle Salt, and enough water to cover by 1 inch.

How to cook

  1. Place the pot on the stove over high heat and bring to a boil.
  2. Reduce the heat to a simmer and cook until the liquid is reduced to a glazy consistency and the parsnips are tender.
  3. If the parsnips are not tender, add more water and continue to cook until they are fork tender and the liquid has reduced.
  4. Transfer the parsnip mixture to a blender and blend on high speed until very smooth.
  5. Adjust the seasoning with Balinese Truffle Salt.
  6. Serve paired with a delicious sauce and main!