Creamy Parsnip Puree (Print Version)
# Ingredients:
→ Base
01 -
115g unsalted butter
02 -
1 bay leaf
03 -
120ml heavy cream
04 -
1 sprig of thyme
05 -
450g parsnips, peeled and cut into slices
06 -
120ml milk
07 -
Kosher salt and freshly cracked black pepper to taste
08 -
4 garlic cloves, peeled and lightly smashed
→ Garnish
09 -
A small drizzle of extra-virgin olive oil
10 -
A handful of fresh parsley, finely chopped
# Instructions:
01 -
Combine the parsnips, garlic cloves, thyme, bay leaf, milk, cream, and some salt in a pot. Cook over medium heat for about 12–15 minutes until the parsnips are soft when poked with a fork.
02 -
Take the herbs out of the mixture. Drain the parsnips but save the liquid from cooking.
03 -
Put the warm parsnips in a blender. Add the butter and pour in the saved cooking liquid bit by bit until the texture is smooth and creamy.
04 -
Sprinkle in a little more salt and pepper, then give the purée another quick blend for extra silkiness. Serve it warm with olive oil drizzled on top and parsley sprinkled over.
# Notes:
01 -
To get it extra smooth, push the purée through a fine-mesh strainer if you’re not using a high-powered blender.
02 -
Keep it warm when serving. If you need to reheat it, don’t microwave—it can mess with the butter. Instead, heat it gently in a saucepan and add a splash of milk.
03 -
This smooth purée is great paired with roasted meats, sautéed scallops, or even caramelized root veggies.