Equipment
Ingredients
Main
- 4 parsnips, peeled and cut into 1.25cm (1/2-inch) rounds
- 2 potatoes, peeled and cut into 1.25cm (1/2-inch) cubes
- 10 roasted garlic cloves, peeled
- 120 ml milk
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the prepared parsnip rounds into a large saucepan and add enough water to cover them completely.
Heat the saucepan over medium-high heat until the water reaches a boil (100°C/212°F).
Lower the heat and simmer the parsnips for 5 minutes.
Add the potato cubes to the saucepan and continue boiling until both the parsnips and potatoes are tender, approximately 15 minutes.
Drain the water from the saucepan thoroughly.
Press the hot parsnips and potatoes through a ricer into a medium mixing bowl.
Add the roasted garlic and milk to the riced vegetables and stir until the mixture is well combined.
Season the puree with salt and freshly ground pepper according to your preference.
Divide the puree into four portions and serve immediately.
Chef's Notes
- For the smoothest puree, ensure the parsnips and potatoes are cooked until very tender before ricing. Any firmness will result in a less refined texture.
- Roast the garlic ahead of time. It can be done a day or two in advance and stored in the refrigerator. This mellows its sharp bite and brings out a natural sweetness.
- Warm the milk slightly before adding it to the riced vegetables. This helps to create a more cohesive and creamy emulsion without cooling down the puree.
- Don't over-mix once the milk is added. Overworking the starch in the potatoes can lead to a gummy texture. Stir just until combined.
- Taste and adjust seasoning at the very end. The saltiness of the milk and the natural sweetness of the vegetables can vary.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become slightly grainy after thawing.
Reheating: Warm gently in a saucepan over low heat, adding a splash of milk if needed to restore consistency.
