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Parsnip Puree/ Mash

Parsnip Puree/ Mash

Published on 11 March 2020 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • Difficulty Level

I love parsnips…I really do.  They are sweet and nutty and great in soup, or roasted in the over.  But if you are looking for a replacement for mashed potatoes, there is nothing better.  I am on a very low carb lifestyle, so I try minimise my intake of carbs, and this is a great replacement.  But it is also more delicate than mashed potatoes, so it is great for serving with delicate dishes, like fish or veal.

It is really easy to make and is full of flavour.  I always use parsnip puree to accompany my Salmon Trout & Creamy Caper Sauce Recipe (Recipe#011).

TOP TIP: You can prepare the parsnip puree in advance and just finish the dish before serving.  If you are doing this then follow the recipe to step 2.  When the parsnips are cooked remove from the stove and set aside (do not proceed to step 3/ blitzing).  When you are ready to finish the dish, put it back on a medium heat and bring the liquid to boiling point.  Remove from the stove and continue with step 3/ blitzing.

 

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Ingredients

  • 400g Parsnips, peeled and cut into 1 cm chunks
  • 250g double cream
  • Milk as required
  • 2 Tbsp Butter
  • Salt to taste

Instructions

  1. Place the parsnips in a pot and pour in the cream. You need to make sure the parsnips are covered with liquid, so add some milk. Put on a medium heat and bring to the boil.
  2. Turn the heat down and simmer gently until the parsnips are soft. You need to check the parsnips every 5 minutes or so to ensure that they remain covered with liquid and to ensure the cream does not boil over. If necessary add some more milk. Continue this process until they are cooked. DO NOT PANIC if the cream splits - you will be blitzing it later which will bring it all together.
  3. When they are cooked remove from the stove. You need to puree the parsnips now. I use a stick blender with the blade attachment to do this, but you can also do this in a food processor. Blitz until the parsnips are smooth and like a thick puree.
  4. Add the butter for extra creaminess and salt to taste. Mix it well and serve.

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