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Gordon Ramsay Parsnip Puree Recipe

Silky parsnip purée from Ramsay's root vegetable technique: caramelised in butter, simmered in milk, then blitzed smooth. A rich, sweet side for lamb, beef, or roast chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Side Dish
Cuisine: British
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the purée
  • 2 lb parsnips peeled and cut into even 1-inch chunks (6 to 7 medium)
  • 3 tablespoons unsalted butter divided
  • 3/4 cup whole milk
  • 3/4 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon freshly ground white pepper
  • Pinch of freshly grated nutmeg optional

Equipment

  • Wide heavy-bottomed saucepan with lid
  • High-speed blender or food processor
  • Fine-mesh sieve (optional)

Method
 

  1. Caramelise the parsnips: Melt 2 tablespoons of the butter in a wide heavy-bottomed saucepan over medium-high heat. Add the parsnip chunks in a single layer and cook 5 to 6 minutes, turning occasionally, until the edges are deep golden. Work in two batches if the pan is crowded so the parsnips brown rather than steam.
  2. Simmer in milk: Pour in the milk, add the remaining tablespoon of butter and the salt, and reduce the heat to medium-low. Cover and cook 15 to 18 minutes, until the parsnips are completely soft and a knife slides through with no resistance. Do not drain — the remaining milk goes into the blender.
  3. Blitz silky smooth: Transfer everything, liquid and all, to a high-speed blender or food processor and blitz 60 to 90 seconds until completely smooth with no lumps. For the true restaurant finish, push the purée through a fine-mesh sieve with the back of a spoon.
  4. Season and serve: Return the purée to the pan over low heat. Season with the white pepper and more salt to taste, and add the pinch of nutmeg if you like. Loosen with a splash of warm milk if too thick, or cook a minute longer, stirring, if too thin. Serve straight away.

Notes

Large parsnips can have a woody core — cut it out before chopping, as it never softens properly.
Leftovers keep 1 day refrigerated; reheat gently with a splash of warm milk, whisking, rather than microwaving.
Press plastic wrap directly onto the surface before refrigerating to stop a skin forming.