Parsnip Puree (Recipe from Episode 33)


1 pound parsnips, peeled, ends trimmed, and cut into 1/2-inch dice
1.5 cups vegetable stock
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt, to taste

1. Place the parsnip chunks and vegetable stock in a medium saucepan and bring to a simmer over medium heat. Reduce heat and simmer uncovered, stirring occasionally, until the parsnips pierce easily with a fork, 20 to 25 minutes.

2. Strain the stock into a bowl and place the parsnips in a food processor. Add the cream, butter and salt to taste. Process until very smooth, about 2 minutes, adding back the stock until the purée reaches the desired consistency. Keep in mind that the purée will be somewhat thinner after you sieve it.

3. Using a rubber spatula, work the puree through a fine-mesh sieve into a bowl. Taste for salt and serve immediately.

Yield: 1.5 cups

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4 thoughts on “Parsnip Puree (Recipe from Episode 33)

  1. Jodi

    I was listening to your Parsnip show today and you were talking about fried parsnips. I happen to be watching one of my favourite new cooking shows, Bitchin Kitchen, and she makes parsnip chips as part of her dish-
    It looks delicious!
    I love your show and parsnips! Thanks for giving me the perfect show to listen to while I am in the kitchen.
    Jodi :-)

  2. Susan

    I am sneaking spoonfuls of this puree straight out of the food processor while waiting for the hubs to cook our steaks. This stuff is amazing!! Where has it been all my life?

    1. mamster Post author

      So glad to hear it, Susan! Pro tip: don’t stick your tongue in the food processor. I know you were thinking about it.

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