Parsnips are a vegetable that many of us aren’t familiar with – it’s a root vegetable that inhibits a naturally sweet flavor and is not too starchy, which makes for an ultra-silky puree. This is a delicious alternative to mashed or pureed potatoes and accompanies any poultry dish well.
Parsnip purée is a dish for mashed potato lovers who are craving something light but still silky smooth. It’s the perfect comfort food accompaniment—playing a supporting role to hearty chicken supreme and delicious roasted vegetables.
Parsnip purée is a dish prepared by blending cooked parsnips with milk or cream, salt, and butter until it reaches a smooth consistency. The ideal parsnip mash is pale, smooth, and creamy. It should be thick enough to hold its shape when tested with a spoon. To make the best parsnip puree its important to buy them fresh and since its a vegetable that is available year round, you’ll always find it at your local market. Parsnips have a knobby, root-covered exterior that can be peeled away, revealing a pale-colored interior. When buying parsnips, look for straight, small smooth-skinned roots. Avoid parsnips that are shriveled or have splits and brown spots on them. Also, you need to make sure that your parsnips are cooked until fork tender in a medium saucepan to make a smoother purée.
creamy parsnip puree recipe
- one hundred and fifty grams of parsnips, peeled and diced
- one tablespoon of unsalted butter
- two hundred and fifty grams of cream
- one cup of water (more may be needed)
- sea salt, to taste
Place the parsnips, cream, and water into the sauce pot. You may need to add additional water to cover the parsnips.
Bring the liquid to a simmer and cook the parsnips until they have no resistance when tested with a paring knife.
Transfer the parsnips and thickened liquid to a blender. Begin blending on low speed and gradually increase the speed.
With the blender running, add the butter and season with salt to taste. Process until the purée is extremely smooth.
Serve the parsnip puree with a garnishing of spring onion, or whatever herb you feel works with the flavors of parsnip.