---
comments: true
tag:
  - gordon-ramsay
  - puree
  - side
---
# :carrot: Parsnip Purée

![Parsnip Purée](../assets/images/parsnip-purée.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 25 minutes |

## :salt: Ingredients

- :carrot: 1 lb parsnips
- :glass_of_milk: 2 cups heavy cream
- :herb: 2 sprigs thyme
- :garlic: 2 cloves garlic
- :butter: 4 oz butter
- :salt: 1 tsp salt
- :salt: 1 tsp pepper
- :herb: some parsley

## :cooking: Cookware

- 1 pot
- 1 saucepan
- 1 food processor

## :pencil: Instructions

### Step 1

To a pot containing slightly salted water, add peeled and sliced parsnips and bring to boil. Simmer on low heat for
about 15 minutes until the parsnips are tender.

### Step 2

To a saucepan, add heavy cream, thyme, and blanched garlic cloves. Cook it over low heat and bring it to a simmer.
Transfer the parsnips into the food processor and reserve some of the cooking liquid.

### Step 3

Add butter and 2-3 tablespoons of cooking liquid and blend the mixture. Add strained heavy cream mixture, a pinch of
salt and pepper, and blend until smooth.

### Step 4

Garnish the puree with a teaspoon of melted butter and freshly chopped parsley.

## :link: Source

- <https://thefoodxp.com/gordon-ramsay-parsnip-puree-recipe/>