If you like mashed potatoes, you’ll definitely love Gordon Ramsay’s parsnip puree. It’s delicious and starchy like potatoes and slightly bitter like turnips. This puree is usually served as a dip or sauce and is accompanied by a side dish. To know more about it, read this entire article.
Gordon Ramsay’s parsnip puree has a rich, creamy texture and has a slightly sweet and spicy taste. As parsnip is naturally gluten-free, parsnip puree is the best alternative for mashed potatoes. It can last up to 2-3 days in the refrigerator. So, read further and try this recipe now.
For parsnip puree, boil the parsnips in salted water for 15 minutes. Add cream, thyme, and blanched garlic to a saucepan and cook over medium heat. Blend this mixture with parsnips and butter. Add salt and pepper to taste and serve with a side dish.
You can have the entire recipe instructions in the recipe card below. Try this quick and easy parsnip puree and rate this recipe in the recipe card below. Save this recipe card and share it with your friends and family. But first, check out some other recipes from the Chef’s delight.
1. Gordon Ramsay’s Ratatouille– Gordon Ramsay’s Ratatouille is the dream of every vegetarian on this planet. The summer vegetable dish is absolutely tasty and worth a try.
2. Gordon Ramsay’s French Toast– A scrumptious French toast is all you need in order to start your day on a healthy note. This recipe for french toast from Gordon Ramsay is super healthy and will win your heart.
4. Gordon Ramsay’s Chicken And Mushroom Pie – If you are a fan of savory pies, then there is no way for you to miss out on Gordon Ramsay’s Chicken & Mushroom Pie.
Gordon Ramsay’s Parsnip Puree Recipe
- Small Bowl
- 1 pound Parsnip (peeled and sliced)
- 2 Garlic Cloves
- 2 sprigs Fresh Thyme
- 4 ounces Unsalted butter or Olive Oil
- 2 cups Heavy Cream
- Salt (to taste)
- Pepper (to taste)
- To a pot containing slightly salted water, add peeled parsnips and bring to boil. Simmer on low heat for about 15 minutes until the parsnips are tender.
- To a saucepan, add 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.
- 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.