Purée of parsnips

Purée of parsnips

By
From
How I cook
Serves
4
Photographer
Jason Lowe

Parsnips have a wonderfully sweet nutty taste, which goes beautifully with rabbit, and conveniently this side dish can be prepared ahead of time. Unlike potatoes, parsnips may be puréed using a food processor – ensuring that the final texture is perfectly smooth. A good dollop of mustard stirred in just before serving adds a sharp depth that rounds off the flavour. Select parsnips that are blemish-free and small, yet feel heavy for their size.

Ingredients

Quantity Ingredient
12 small parsnips
few thyme sprigs
sea salt
freshly ground black pepper
40g unsalted butter
120ml crème fraîche
1 heaped tablespoon dijon mustard

Method

  1. Peel the parsnips, halve lengthways and remove the central core, using a small knife, then cut into even-sized chunks. Place in a saucepan with the thyme and add sufficient cold water to cover. Add a generous pinch of salt and bring to the boil over a medium heat. Lower the heat and simmer for 25 minutes, or until the parsnip chunks fall apart when pierced with a fork. Drain thoroughly and discard the thyme.
  2. Tip the parsnips into a food processor and add the butter, crème fraîche and a little salt and pepper. Purée until completely smooth, then add the mustard and process briefly until evenly combined.
  3. Just before serving, reheat the parsnip purée very gently in a pan, stirring frequently so that it does not catch on the base of the pan.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again