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!
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.
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 🍷
Preparation Time: 15 mins
Cook Time: 20 mins
- 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
- Peel the parsnips. Slice them into 1 cm / 1/2 ” rounds. Cut the wider rounds into halves or quarters.
- Place chopped parsnips into a medium saucepan.
- Add the remainder of the ingredients (except the nutmeg).
- Bring to the boil, then simmer until the parsnips are very soft.
- 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.
- Pour puree into a serving bowl.
- Optional: Grate nutmeg on top. I do that because it’s a lovely touch, and because parsnips and nutmeg go really well together.
- 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.
- 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.
- Try not to over blend as you may end up with a gluey consistency.