French Parsnip Puree

By • September 29, 2011 • 14 Comments


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Author Notes: This recipe came from a french family friend originally, and while sesame oil may not be so french, 6 tablespoons of butter and cream definitely is. It has a very luxurious texture and it seems very Thomas Keller-esque. Under some seared scallops or some beautiful steak slices, this makes a very elegant side. Because it is so rich, I generally make a slightly healthier version but for holidays you have to go all-out.Meatballs&Milkshakes

Serves 4

  • 1 pound or about 6 parsnips, washed and cut into 1-2 inch pieces
  • 6 tablespoons butter
  • 2 tablespoons dark sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1.5 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup parsnip cooking water
  • 1/2 cup cream
  1. Cook the parsnips in salted boiling water until a knife goes through easily but they are not falling apart yet. About 20 minutes. Drain them reserving about a cup of the cooking water.
  2. Put the parsnips into a blender with 1/4 cup of the cooking water and the butter and blend.
  3. Add the rest of the ingredients and blend to combine. You want to use as little liquid as possible while allowing your blender to actually blend the ingredients. You may want to reserve more of the cooking liquid and cream at first, and just add them if you need it to make the blender move. Also, depending on how salted your cooking liquid was, you may need to season with more or less salt.

Tags: blender, food processor, french, holiday, puree

Comments (14) Questions (0)

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over 2 years ago Lizthechef

Parsnips are tremendously underrated and this is a wonderful way to show them off.

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over 2 years ago Meatballs&Milkshakes

I agree! I only recently realized that I actually like them....

Jampro

over 2 years ago Bevi

Sounds yummy and silky!

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over 2 years ago Meatballs&Milkshakes

Yummier and silkier the more butter and cream you add!

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over 2 years ago gingerroot

This sounds delicious!

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over 2 years ago Meatballs&Milkshakes

Thanks!

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over 2 years ago Meatballs&Milkshakes

Thanks guys, glad you like it! I'm hoping to have my act together tonight to also put up a roasted carrot and butternut squash lasagna....

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful CRS, love the simplicity and the addition of sesame oil gives this a really interesting layer of flavor.

Summer_2010_1048

over 2 years ago Midge

Ooh I love the sesame oil addition!

Nog

over 2 years ago Niknud

I never would have thought of using sesame oil with parsnips but it sounds fantastic. And I just so happen to have some left-over parsnips.....

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Parsnips are one of my favorite vegetables. This looks gorgeous and sounds especially tasty.

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over 2 years ago Panfusine

wow! This sounds awesome!, It wd pair so wonderfully with toasted Pita bread as a dip!

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about 2 years ago Meatballs&Milkshakes

Totally! I'll have to try it!

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over 2 years ago sexyLAMBCHOPx

LOVE parsnips and your alternative ingredients make this so complex...