Caramelised Parsnip Purée

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This is a suberb, rich and creamy purée that goes well with a wide variety of dishes but especially roast meats.


Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2 - 3


  1. Peel and chop the parsnips into approximately 2cm cubes. chopped parsnips
  2. Put the parsnips in a pan, cover with milk and boil for about ten minutes until the parsnips are soft. cooking the parsnips
  3. Drain off and discard the milk.
  4. Heat the oil and butter in a frying pan and when the butter has melted, put in the parsnips.
  5. Fry the parsnips for about 10 minutes until they are golden brown all over. frying the parsnips
  6. Tip the contents of the frying pan into a food processor and blend until it is a smooth purée. blending the parsnips
  7. Put the purée into a bowl or, optionally, if you want an especially smooth purée, you can push the blended parsnip through a sieve into a bowl.
  8. Press a piece of clingflim/plastic wrap onto the surface of the purée (this prevents a skin forming on the surface until it is needed).
  9. When ready to serve, heat the purée in a pan, fold in the cream and season with salt & pepper. Here we served it with confit pork the finished parsnip purée
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days from the day it is made.


- To make an un-caramelised purée, simply don't fry the parsnips, and instead add the butter to the food processor while the parsnips are blending.

- This recipe also works very well with celeriac.

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