Creamy Parsnip Puree Recipe With Truffle Oil: An Impressive Thanksgiving Side Dish Recipe by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Vegetables Side Dishes
7 months ago
Creamy Parsnip Puree Recipe With Truffle Oil: An Impressive Thanksgiving Side Dish Recipe

Parsnips are my all-time favorite root vegetable to purée or mash. They're naturally sweet and not too starchy, which makes for a silky side dish. Impress your family with easy parsnip puree recipe with truffle oil on Thanksgiving.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 8 to 10

Ingredients

  • 1 pound parsnips, peeled, thinly sliced (tough cores should be removed on larger parsnips)
  • 2 garlic cloves, thinly sliced
  • 1/2 cup heavy cream, or plant-based substitute
  • 1/2 cup whole milk, or plant-based substitute
  • 4 tablespoons unsalted butter, or plant-based substitute
  • kosher salt
  • 1/2 teaspoon white pepper
  • truffle oil
  • 1/4 cup sprigs of fresh chervil, for garnish, or chopped flat-leaf parsley

Here’s how to make it:

  1. Bring parsnips, garlic, cream, milk and butter to a boil in a saucepan.
  2. Reduce heat, cover and simmer until parsnips are very soft, 10 to 15 minutes. 
  3. Uncover and cook until liquid is reduced by half, about 5 minutes. Season with salt and white pepper.
  4. Purée in a blender until smooth. Serve drizzled with truffle oil and chopped parsley. 

Note: Parsnip purée can be made one day in advance. Allow to cool then just cover and chill. Reheat over medium-low, stirring often and adding a bit more cream and a dollop of butter to reconstitute. 

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Donna John
You had me at parsnips ... and cream ... and truffle oil! Think this will be on my Thanksgiving table, Chef Gigi Gaggero ! Yum!
Elisa A. Schmitz 30Seconds
OMG, to die for! I may just skip the potatoes this year (gasp)!! Thanks, Chef Gigi Gaggero!
bepositive
Nice change of pace 😋

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