Impressive Thanksgiving Side Dishes: How to Make Creamy Parsnip Puree With Truffle Oil by Chef Gigi Gaggero, Our 30Seconds Resident Chef

Vegetables Side Dishes
11 months ago
Impressive Thanksgiving Side Dishes: How to Make Creamy Parsnip Puree With Truffle Oil

Parsnips are my all-time fave root vegetable to purée or mash. They're naturally sweet and not too starchy, which makes for a silky side dish.

You’ll need:

  • 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 substitute
  • 1/2 cup whole milk, or substitute
  • 4 tablespoons unsalted butter, or substitute
  • kosher salt
  • 1/2 teaspoon white pepper
  • good-quality 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, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes. Season with salt and white pepper.
  3. Purée in a blender or food processor until smooth. Serve drizzled with truffle oil and chopped parsley. Makes about 8-10 servings.

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!

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