Gordon Ramsay Parsnip Puree (Print Version)
# Ingredients:
→ Base
01 -
450g parsnips, peeled and sliced
02 -
Kosher salt and freshly ground black pepper, to taste
03 -
120ml milk
04 -
120ml heavy cream
05 -
4 garlic cloves, peeled and gently smashed
06 -
1 sprig thyme
07 -
1 bay leaf
08 -
115g unsalted butter
→ Garnish
09 -
Extra-virgin olive oil, for drizzling
10 -
Fresh parsley, chopped
# Instructions:
01 -
Add parsnips, garlic, bay leaf, thyme, milk, cream, and salt to a pot. Simmer for 12–15 minutes until the parsnips are fork-tender.
02 -
Remove the herbs from the mixture. Strain the parsnips, reserving the cooking liquid.
03 -
Transfer the hot parsnips to a blender with the butter, gradually adding the reserved cooking liquid until reaching desired purée consistency.
04 -
Season with salt and pepper to taste. Blend once more for optimal smoothness. Serve warm with a drizzle of olive oil and fresh parsley.
# Notes:
01 -
For an ultra-smooth texture, strain the purée through a fine-mesh sieve, especially if using a standard blender.
02 -
Always serve warm. If reheating, avoid microwaving as it may cause the butter to split—instead, gently reheat in a saucepan over low heat with a splash of milk.
03 -
This versatile purée serves as an excellent base under roasted pork, seared scallops, or glazed carrots.