Equipment
Ingredients
Vegetables
- 800 g parsnips, peeled and cut into 2cm chunks
- 10 g fresh ginger, peeled
Dairy & Seasoning
- 120 ml heavy cream, room temperature
- 60 g unsalted butter, cubed
- 5 g kosher salt
Nutrition (per serving)
Method
Peel the parsnips and cut them into even chunks approximately 2cm thick. Finely grate the ginger using a microplane.
Place parsnips in a large saucepan and cover with cold water by at least 2cm. Season water generously with salt. Bring to a boil, then reduce heat and simmer until parsnips are very tender and easily crushed with a fork.
While parsnips cook, gently warm the heavy cream, butter, and grated ginger in a small pot or microwave until butter is melted. Do not boil.
Drain the parsnips thoroughly in a colander. Allow them to steam dry for 1 minute to remove excess moisture.
Transfer hot parsnips to a blender. Pour in the warm cream, butter, and ginger mixture. Blend on high speed until completely smooth and velvety. Season with salt to taste.
Chef's Notes
- For the smoothest texture, avoid using the very center of extremely large parsnips, as the core can be woody and fibrous.
- Warming the cream and butter before adding prevents the hot parsnips from seizing and ensures a better emulsion.
- This puree pairs exceptionally well with seared scallops, roast pork, or venison due to its sweet and earthy profile.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to prevent separation.
Freezer: 1 month — Texture may become slightly grainy; whisk vigorously upon reheating.
Reheating: Reheat gently on the stove over low heat, adding a splash of milk or water if too thick.
