Winter

French Parsnip Puree

by:
September 29, 2011
0
0 Ratings
French Parsnip Puree
  • Serves 4
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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  • Lizthechef
    Lizthechef
  • Bevi
    Bevi
  • gingerroot
    gingerroot
  • Meatballs&Milkshakes
    Meatballs&Milkshakes
  • Midge
    Midge
Meatballs&Milkshakes
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.

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13 Reviews

Lizthechef
Lizthechef October 5, 2011
Parsnips are tremendously underrated and this is a wonderful way to show them off.
 
Meatballs&Milkshakes
Meatballs&Milkshakes October 6, 2011
I agree! I only recently realized that I actually like them....
 
Bevi
Bevi October 4, 2011
Sounds yummy and silky!
 
Meatballs&Milkshakes
Meatballs&Milkshakes October 6, 2011
Yummier and silkier the more butter and cream you add!
 
gingerroot
gingerroot September 30, 2011
This sounds delicious!
 
Meatballs&Milkshakes
Meatballs&Milkshakes October 6, 2011
Thanks!
 
Meatballs&Milkshakes
Meatballs&Milkshakes September 29, 2011
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....
 
Midge
Midge September 29, 2011
Ooh I love the sesame oil addition!
 
Niknud
Niknud September 29, 2011
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.....
 
hardlikearmour
hardlikearmour September 29, 2011
Yum! Parsnips are one of my favorite vegetables. This looks gorgeous and sounds especially tasty.
 
Panfusine
Panfusine September 29, 2011
wow! This sounds awesome!, It wd pair so wonderfully with toasted Pita bread as a dip!
 
Meatballs&Milkshakes
Meatballs&Milkshakes February 10, 2012
Totally! I'll have to try it!
 
sexyLAMBCHOPx
sexyLAMBCHOPx September 29, 2011
LOVE parsnips and your alternative ingredients make this so complex...