This easy and creamy parsnip puree recipe is the perfect side dish for any meal. Made with simple ingredients like parsnips, garlic, and butter, it’s quick to prepare and deliciously smooth. You can adjust the flavor with herbs or spices, making it a versatile addition to your dinner table.

Ingredients Needed:

450g parsnips, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
120ml milk
120ml heavy cream
4 garlic cloves, peeled and gently smashed
1 sprig thyme
1 bay leaf
115g unsalted butter
Extra-virgin olive oil, for drizzling
Fresh parsley, for garnish

How To Make Parsnip Puree Recipe?

Cook the Parsnips: Place the parsnips in a pot, season with salt, and cover with milk and cream. Add the garlic, bay leaf, and thyme, then bring to a simmer over medium heat. Cook for about 12-15 minutes, or until the parsnips are tender and easily pierced with a knife.
Puree the Parsnips: Transfer the cooked parsnips to a food processor. Add the butter and pour in enough of the milk mixture to create a smooth, whipped cream-like texture.
Season and Serve: Season the puree with salt and pepper to taste. Drizzle with extra-virgin olive oil and garnish with fresh parsley before serving.

Recipe Tips:

Use Fresh Parsnips: Fresh parsnips taste better and make the puree smoother.
Watch the Cooking Time: Don’t overcook the parsnips or they’ll get too soft and watery.
Blend Well: Blend the parsnips properly for a creamy texture.
Adjust the Texture: If the puree is too thick, add more milk or cream.
Taste and Season: Make sure to taste the puree before serving and add more salt or pepper if needed.

How To Store & Reheat Leftovers?

Refrigerate: Cool the parsnip puree to room temperature before storing it in an airtight container in the fridge. It will stay good for 3 days.
Freeze: Cool the puree, then store it in a freezer-safe container. It can be frozen for up to 3 months.
Reheat: Warm the puree on low heat in a pan, adding a little milk or cream as needed.

Nutrition Facts:

Calories: 322 kcal
Total Fat: 17 g
Saturated Fat: 11 g
Cholesterol: 49 mg
Sodium: 366 mg
Potassium: 884 mg
Total Carbohydrate: 42 g
Dietary Fiber: 11 g
Sugars: 12 g
Protein: 4 g

Try More Gordon Ramsay Recipes:

Gordon Ramsay Parsnip Puree Recipe

Recipe by Gordon RamsayCourse: Side DishesCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

322

kcal

Ingredients

450g parsnips, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
120ml milk
120ml heavy cream
4 garlic cloves, peeled and gently smashed
1 sprig thyme
1 bay leaf
115g unsalted butter
Extra-virgin olive oil, for drizzling
Fresh parsley, for garnish

Directions

Cook the Parsnips: Place the parsnips in a pot, season with salt, and cover with milk and cream. Add the garlic, bay leaf, and thyme, then bring to a simmer over medium heat. Cook for about 12-15 minutes, or until the parsnips are tender and easily pierced with a knife.
Puree the Parsnips: Transfer the cooked parsnips to a food processor. Add the butter and pour in enough of the milk mixture to create a smooth, whipped cream-like texture.
Season and Serve: Season the puree with salt and pepper to taste. Drizzle with extra-virgin olive oil and garnish with fresh parsley before serving.

Notes

Use Fresh Parsnips: Fresh parsnips taste better and make the puree smoother.
Watch the Cooking Time: Don’t overcook the parsnips or they’ll get too soft and watery.
Blend Well: Blend the parsnips properly for a creamy texture.
Adjust the Texture: If the puree is too thick, add more milk or cream.
Taste and Season: Make sure to taste the puree before serving and add more salt or pepper if needed.