Parsnip Puree
8 servings
30 minutes
Parsnip puree is an exquisite side dish from French cuisine that delights with its creamy texture and rich, slightly nutty flavor. Parsnip, a forgotten vegetable, reveals a new side in this recipe, gaining velvety softness from cream and butter. A light garlic aroma adds depth, making this dish an ideal accompaniment to roasted meats, fish, or even vegetable dishes. French chefs use it as an alternative to mashed potatoes, especially in the fall-winter season. This simple yet elegant recipe transforms humble ingredients into a refined gastronomic delight.
1
Combine parsnip, garlic, cream, milk, and butter in a medium-sized pot and bring to a boil.
- Parsnip: 450 g
- Garlic: 2 cloves
- Cream 30% fat: 1 glass
- Whole milk: 1 glass
- Butter: 2 tablespoons
2
Reduce the heat, cover with a lid, and simmer until the parsnip is very soft for about 10-15 minutes.
3
Remove the lid and boil until the liquid volume is reduced by half (about 5 minutes); add salt.
- Coarse salt: to taste
4
Blend until smooth.
