Parsnip Puree; an ultra-silky mash that brims with sweet, earthy goodness.
Sides & Sauces

Parsnip Puree

June 10, 2019
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Parsnip Puree: an ultra-silky mash that brims with sweet, earthy goodness.

Who would have thought that this winter root vegetable could be transformed into a such a luxurious puree? Not me! l admit that l used to be a snob when it came to parsnips, and rarely considered them as worthy enough to grace my table.

At least not until l started exploring the different ways you can prepare them.

So far, parsnip puree is my favourite.

Simmer then Blitz

A super silky puree results if the parsnip is sliced and chopped, simmered in milk with a knob of butter for extra richness, then blitzed in a blender. Caution: over blending will result in a gluey consistency, so don’t over do it!

Consistency

Stephanie Alexander (Australian cook, food writer and restauranteur), suggests that the puree should be ‘flowing’ rather than ‘dolloping’. I agree! It is easy enough to adjust the consistency by adding more milk; I prefer my puree to be on the thinner side – no stiff mountains of mash for me.

Slow Cooked Lamb Shanks in Red Wine Sauce is a definite winning winter dish. The red wine becomes deeply concentrated as it cooks, flavouring the tender, succulent lamb.

What does Parsnip Puree go with?

Parsnip Puree goes beautifully with any dish that you would eat mashed potato with. In a recent post, Slow Cooked Lamb Shanks in Red Wine Sauce, l positioned the lamb shank (pictured above) upright on a bed of parsnip puree. I was being fancy!

Here are some other dishes you could easily substitute mashed potato with parsnip puree.

According to folklore, parsnip was used to make wine. Interesting, but l don’t think l’ll try it 🍷

Danielle

Preparation Time: 15 mins
Cook Time: 20 mins
Servings: 4

Ingredients

  • 650 g/1.5 lb parsnips
  • 2 1/4 cups milk
  • 40 g/1.5 oz salted butter
  • 2 tsp grated garlic
  • 1/2 tsp white pepper
  • Optional: grated nutmeg

Instructions

  1. Peel the parsnips. Slice them into 1 cm / 1/2 ” rounds. Cut the wider rounds into halves or quarters.
  2. Place chopped parsnips into a medium saucepan.
  3. Add the remainder of the ingredients (except the nutmeg).
  4. Bring to the boil, then simmer until the parsnips are very soft.
  5. Remove from the stove. Place the mixture into a blender (notes 1, 2 & 3). Blitz until smooth. If the mixture is too thick for you liking, add a little more milk.
  6. Pour puree into a serving bowl.
  7. Optional: Grate nutmeg on top. I do that because it’s a lovely touch, and because parsnips and nutmeg go really well together.

Notes

  1. Depending on the size of your blender, you may need to blend 1/2 the mixture first, then pour it into a serving dish, and repeat with the remaining mixture.
  2. The mixture will be hot, so unless you want to scrape puree off your ceiling DO NOT put the lid on the blend. Instead, cover the blender with a tea towel. Reason: Hot liquid has steam escaping which causes the air pressure to build inside a closed container. This pressure can cause the lid to blow off.
  3. Try not to over blend as you may end up with a gluey consistency.

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