Olive Magazine
Parsnip Purée Recipe

Creamy parsnip purée

Published: September 16, 2016 at 12:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

You need to add potatoes to this for it to emulsify into a smooth purée, but it still has a good parsnip flavour

  • Vegetarian
Nutrition:
NutrientUnit
kcal490
fat36.1g
saturates22.1g
carbs31.7g
sugars9.2g
fibre7.9g
protein5.6g
salt0.5g
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Try this parsnip purée, then check out our roast parsnips, parsnip soup, parsnip curry and more parsnip recipes.

Ingredients

  • 400g parsnips, peeled and cut into chunks
  • 400g potatoes, peeled and cut into chunks
  • 200ml milk
  • 100g butter
  • 100ml double cream

Method

  • STEP 1

    Put the parsnips and potatoes into a pan with the milk. Add enough water to cover the vegetables, season well and bring to the boil. Simmer for 20 minutes, or until the potatoes and parsnips have become soft.

  • STEP 2

    Drain most of the liquid from the pan (keep it) and add the butter and double cream to the pan and stir until the butter has melted. Using a stick blender or a food processor, blend the parsnips and potato mixture until silky smooth, then taste and season again before serving. Add a splash of the retained cooking liquid if you want a thinner texture.

Check out more of our best

Salt Crust Parsnips with Sage Butter
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