Gordon Ramsay Parsnip Puree Recipe

The first time I made parsnip purée, I treated it like mashed potatoes. Boil, blitz, done. It was watery, bland, and split when I reheated it. Totally missed the point.

Parsnips aren’t potatoes—they’re root vegetables with a sweet, earthy edge and lower starch content, which means they need a gentler, more flavor-driven approach. Gordon Ramsay’s method taught me it’s about infusion, control, and emulsification, not just cooking.

This version is buttery, floral, and silky—restaurant-level smooth with a core of garlic and thyme that hums underneath. Here’s how to make it without messing it up.

Why This Works (And Where Most Go Wrong)

The key to this purée is cooking the parsnips in cream and milk, not water. That does two things:

1. It prevents the flavor from leaching out.
2. It builds a silky base when blended.

But most people fail by:

• Overcooking the parsnips – they go mushy and watery.
• Not seasoning the cooking liquid – the flavor has to be built in early.
• Adding all the liquid to the purée – you need to control texture spoon by spoon.
• Blending while cold – it won’t emulsify properly

Ingredients That Actually Matter

• Parsnips (450g, peeled & sliced): Choose firm, pale parsnips. Avoid woody cores—slice them out if needed.
• Milk + Cream (120ml each): The 50/50 split gives balance—milk lightens, cream enriches.
• Garlic (4 cloves, smashed): Not minced. Smashing softens the bite and helps it infuse.
• Thyme (1 sprig): Don’t overdo herbs here. One sprig is enough.
• Bay leaf (1): Adds that subtle warmth in the background.
• Unsalted Butter (115g): Adds gloss, weight, and flavor. Use cold so it emulsifies well.
• Salt + Black Pepper: Season in stages. Under-seasoned purée is lifeless.
• Extra-virgin Olive Oil (drizzle): Ramsay touch—adds aroma and visual polish.
• Fresh Parsley (garnish): Optional, but gives contrast and a fresh hit.

How To Make Gordon Ramsay Parsnip Purée

Peel and slice your parsnips into even chunks—no thicker than 1.5cm. Uniform size = uniform cook.

Place them in a saucepan with the garlic, thyme, bay leaf, and a generous pinch of salt. Pour in the milk and cream. Just enough to cover.

Bring to a gentle simmer over medium heat—not a boil. Boiling breaks the emulsion and splits the dairy. Simmer uncovered for 12–15 minutes, or until the parsnips are knife-tender.

Remove the thyme and bay leaf. Strain the parsnips, reserving the liquid.

Transfer the hot parsnips and garlic to a food processor. Add the butter, cut into cubes. Blend while slowly streaming in the hot milk mixture, a little at a time, until the purée is smooth, glossy, and just thick enough to hold a shape.

Taste. Season with salt and pepper. Blend again briefly.

Plate warm. Drizzle with olive oil and garnish with parsley if using.

What Gordon Ramsay Says About This Dish

• “Parsnips have sweetness—don’t kill that with boiling water.”
• “Milk and cream build flavor. Let them carry the herbs.”
• “Texture is everything. You want silk, not sludge.”
• “Always taste at the end. That last seasoning makes it.”

When I finally followed that last tip? Total game-changer. It brought everything into balance.

What I Got Wrong (And How I Fixed It)

• Boiled parsnips in water. Lost all flavor. Infuse them in dairy instead.
• Overcooked them. They got waterlogged and the purée went loose. 12–15 mins max.
• Used a stick blender. Couldn’t get it smooth. A food processor or high-speed blender works best.
• Poured in all the liquid at once. Went too thin. Add slowly.

Variations That Actually Hold Up

• Add horseradish for a sharp contrast—great with beef.
• Use brown butter instead of plain for a nutty depth.
• Sub half the parsnips with celery root for a more savory edge.

Avoid adding cheese. It muddies the flavor and fights the sweetness.

Pro Tips That Change the Game

• Strain the purée if you want it ultra-smooth. Especially if your blender isn’t top-tier.
• Serve it warm. Reheating in the microwave splits the butter—reheat in a pan over low heat with a splash of milk.
• Use this as a base. Amazing under roasted pork, seared scallops, or glazed carrots.

Storage + Leftover Moves

• Fridge: Cool completely. Store airtight up to 3 days.
• Freeze: Yes—but reheat gently and re-emulsify with milk or cream.
• Reheat: In a saucepan over low heat. Add a splash of cream or milk and stir constantly.

Leftover move: Spread on sourdough toast with soft-boiled egg and black pepper = next-level breakfast.

FREQUENTLY ASKED QUESTIONS

Q: Can I use just milk or just cream?
A: Yes—but just milk will be thinner, and just cream may be too rich. 50/50 is ideal.

Q: Do I need a food processor?
A: For top-level smoothness, yes. Blender also works. Stick blender? Not great here.

Q: Can I add nutmeg or spices?
A: Yes—grated nutmeg or white pepper work well. But add gently. This isn’t mashed potatoes.

Q: Why did my purée split?
A: You may have added cold butter or blended while the mix was cold. Keep it warm and blend quickly.

Try More Recipes:

• Gordon Ramsay Cauliflower Puree Recipe
• Gordon Ramsay Pea Puree Recipe
• Gordon Ramsay Pomme Puree Recipe
• Gordon Ramsay’s Potato Purée Was the Warm Hug I Needed That Day