Parsnip Purée Recipes

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 pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
• In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
• Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.

PARSNIP PURéE

Steps:

• Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10-15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.

PARSNIP-AND-POTATO PUREE

Steps:

• In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
• Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.

ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC

Steps:

• For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
• For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
• For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
• Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
• To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
• Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

CAULIFLOWER & PARSNIP PUREE

Steps:

• Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
• Boil for 10mins and add the cauliflower.
• Cook for 10 more minutes.
• In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
• Drain the cauliflower and parsnips and put into a blender.
• Add the onion and garlic, remaining butter, horseradish and milk to the blender.
• Puree until smooth. If it's too thick add a bit more milk.
• Season with salt and pepper.
• If it needs more zip add a bit more horseradish.

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.

PARSNIP AND POTATO PUREE

Steps:

• Peel and core the parsnips. Cut them in one-and-a-half-inch pieces and simmer in boiling water until tender.
• Peel the potatoes and cook until tender. Drain and mash together with the parsnips. Heat the cream with the butter and add. Season with salt and pepper and serve.

PARSNIP AND CARROT PUREE

Steps:

• Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
• Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

PARSNIP AND PEAR PUREE

Steps:

• Place parsnips in large saucepan and add enough water to cover by 1 inch. Bring to a boil, and reduce to a simmer until fork tender, about 20 minutes.
• Remove pan from heat; add pears, cover, and let stand until pears are tender, about 5 minutes. Drain, reserving 2 cups of liquid.
• Using an immersion blender or blender in small batches, puree parsnips and pears, adding reserved liquid to achieve desired consistency.
• Transfer puree to a large bowl; stir in butter and chives. Season with salt.

PARSNIP PURéE

Steps:

• Boil parsnips until tender, about 10 minutes; drain and mash.
• Place parsnips in a food processor. Add butter, ginger, salt and pepper and blend. Add cream or half-and-half as needed until purée is smooth.
• Adjust seasoning. Ginger should be present but not predominant. Serve.