European
Ireland - Side Dishes
Parsnip Purée
Chef's Menu Description
Velvety smooth, sweet parsnip purée blended with warm butter, double cream, and a hint of nutmeg, the classic companion to venison and Sunday roasts.
Ingredients
- • 600g sweet parsnips, peeled, cored, and roughly chopped
- • 40g salted Kerrygold butter
- • 75ml double cream, warmed
- • Pinch of freshly grated nutmeg, fine sea salt, and white pepper
Preparation Steps
1
Phase 1
Boil parsnip chunks in salted water for 15-18 minutes until completely tender. Drain well.
2
Phase 2
Transfer parsnips to a food processor or blender with butter, warm cream, nutmeg, salt, and white pepper.
3
Phase 3
Purée on high speed for 2 minutes until silky smooth and glossy.
4
Phase 4
Serve warm as an elegant bed for roasted meats or autumn vegetables.