Parsnip Puree Recipe Jamie Oliver

PARSNIP PUREE

Steps:

• Peel parsnips, trim and cube parsnips.
• Place in a boiling pot of salted water (about 2 tsp of salt for a large pot of water). Boil until softened. Remove from heat and carefully drain water when soft.
• Add parsnips to a blender and add milk, butter, salt and pepper.
• Blend until smooth. Serve immediately.

PARSNIP PUREE

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

JAZZED-UP PARSNIP MASH

Steps:

• Cut the parsnips into large, fairly evensized chunks: the skinny end will make one chunk, then either halve or quarter the bulky part lengthways, remove the core, and cut into similar-sized pieces.
• Bring a large saucepan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 minutes, half-covered, until tender but not slushy. Drain well, then return parsnips to the saucepan.
• Push the parsnips to one side and put the butter, spices and plenty of ground black pepper into the space. Return the saucepan to a very low heat and let the butter melt, the spices warm through and the parsnips continue to dry for a few minutes.
• Now add the milk and oil and mash the parsnips vigorously, until smooth. (They won't look as smooth as potato mash but a quick taste will tell you if there are any lumps left.) Adjust the seasoning, if necessary, and serve immediately.

PARSNIP PURéE

Steps:

• In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

DUCK CONFIT CROSTINI WITH PARSNIP PUREE AND FIG

Steps:

• . In a small pot, combine the parsnips, Half and Half, garlic cloves, butter, and sea salt and pepper to taste. Cover, bring to a simmer, and cook until the parsnips are completely softened. A knife should pierce through them easily.
• If there is still a lot of liquid when the parsnips are fully cooked, uncover and reduce some of the liquid. Puree the mixture in a blender until smooth and creamy.
• . Preheat oven to 350 degrees F. Slice the baguette into even 1/4″ thick slices. Brush both sides with olive oil and season with sea salt and pepper. Arrange in an even layer on baking sheets and cook until golden (15-20 minutes), rotating the pans halfway through.
• . Heat the duck confit or duck breast. Spread the bottom of the crostini with parsnip puree. Top with a slice of the duck confit. Garnish with a small dollop of fig preserves and fresh rosemary. Enjoy!

PARSNIP PUREE - CREAMY PUREED PARSNIPS

Steps:

• In a pot of boiling water, cook parsnips and garlic until parsnips are tender, about 10 minutes.
• Drain and return to pot. Add butter, milk, and nutmeg.
• Using an immersion blender, puree until smooth and creamy. (or transfer to a blender or food processor in two batches)
• Season with Salt & Pepper, to taste
• Stir in parsley, reserving some for garnish, and serve hot.

SPICED PARSNIP PURéE WITH GOLDEN CRUMBS

Steps:

• To make the purée, melt the butter in a large saucepan and add the onion. Cook over a medium heat for around 10 minutes, stirring often until the onion has softened but not coloured. Add the mace, bay leaves and cloves (count them going in and count them coming out) with the 400ml milk and the cream. Bring to a very gentle simmer, then add the parsnips. Cook, covered, over a medium heat for 25-30 minutes until the parsnips are tender. Take off the heat and remove the mace, bay leaves and cloves. Whizz the parsnip mixture in a blender for perfectly smooth results, or use a stick blender. Taste and season.
• To make the crumb topping, heat the oil in a pan over a medium heat, then add the breadcrumbs and thyme with some salt. Cook, stirring, until the crumbs are crisp then set aside on kitchen paper.
• To serve, reheat the parsnip purée in a pan on the hob, stirring in a good extra splash of milk. Spoon into a warmed serving dish and scatter with the crumbs. Serve immediately.