Parsnip Purée
Parsnips simmered in milk with garlic and thyme, blended hot and passed.
Refined and silky, and at home under fish, pork belly, lamb, duck or game. The potato is optional and is there only for extra smoothness.
Approximately 1.2 kg
Ingredients
- Parsnips, peeled and roughly chopped1 kg
- Potato, peeled and diced, optional, for extra smoothness200 g
- Full cream milk150 ml
- Fresh cream150 ml
- Unsalted butter, cold and diced100 g
- Garlic, cloves2 each
- Thyme, sprig1 each
- Saltto taste
- White pepperto taste
- Lemon juicea few drops
Method
Place the parsnips, potato, garlic and thyme in a saucepan.
Cover with the milk and enough water to just cover the vegetables.
Simmer gently for 20 to 25 minutes, until completely tender.
Drain, reserving a little of the cooking liquid.
Remove the thyme.
Blend while hot until completely smooth.
Gradually add the cream and the cold butter.
Adjust the consistency with the reserved cooking liquid if it needs it.
Season with salt, white pepper and a few drops of lemon juice.
Pass through a chinois for a proper finish.
Chef’s notes
- For deeper flavour, roast the parsnips at 180°C until lightly caramelised before they go into the pan, and finish with brown butter instead of plain. A touch of nutmeg works beautifully.
- Chef Paul's purée planning notes put a parsnip purée under a white rabbit ragù as a light base, for the subtle sweetness it brings against the leanness of the rabbit. The plate named there is a tagliatelle rather than the pappardelle in this Book, and the two are related here rather than required.
Keeping
DUKAI storage guidance
Cool it quickly rather than leaving it out: to below 21°C within about two hours, and to 5°C or below within a further four. At 5°C or below, use within 3 to 4 days. Reheat it gently: it carries 100 g of butter and will split over a hard heat.
Allergens and diet
Milk.
Also in the Recipe Book
Last refined · September 2026