Creamy Parsnip Puree Recipe With Truffle Oil: An Impressive Thanksgiving Side Dish by Chef Gigi
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.
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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 to 10
- 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:
- Bring parsnips, garlic, cream, milk and butter to a boil in a saucepan.
- Reduce heat, cover and simmer until parsnips are very soft, 10 to 15 minutes.
- Uncover and cook until liquid is reduced by half, about 5 minutes. Season with salt and white pepper.
- Purée in a blender until smooth. Serve drizzled with truffle oil and chopped parsley.
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