Baking
57 recipes
My mum Sandra adored a roast. Her favourite new accompaniment is now parsnip puree. It is wonderful.
A flavour that is slightly left of centre compared to your usual mashed potato. It is velvety smooth and wonderful for mopping up the gravy. I find I use a fair bit of the cooking liquid from the parsnips to blend it smooth so keep it on hand ‘til you are happy with the consistency.
Recipe provided by Sandra Davies, based on a recipe by Tyler Florence.
Makes 4 – 6 servings. V. GF. Freezes well.
Pictured: Parsnip puree
Ingredients
- 1 pound/ half a kilo parsnips, peeled and sliced
- A good pinch of salt, and another when seasoning at the end
- ½ cup cream
- 3 sprigs thyme or marjoram
- ½ head of garlic cut in half horizontally
- 30g butter
- ½ cup vegetable water or more from the parsnips
- Fresh pepper
Method
Place the parsnips and salt in a saucepan and cover with water, bring to a simmer and cook until very tender, around 15 minutes.
In a small pan place the cream, thyme and garlic and simmer on a low heat for a few minutes, then leave to rest to infuse the flavours.
Drain the parsnips reserving the liquid.
Blend the parsnips, ½ cup of the liquid, and the butter in a processor, adding more liquid if you need. Add the strained cream mixture, pulse again 'til mixed – taste for seasoning and add the salt and pepper. I find it needs a good amount of salt to bring out the flavour, add this little by little ‘til you are happy with the flavour, you can always add a little more liquid if still not as smooth as you like as well.
Serve alongside any roast whether meat or seafood, it works!
It also freezes well to serve with another roast later.
Pictured: Blending the parsnip puree
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
