Silky Side Dish: How to Make Creamy Parsnip Puree With Truffle Oil! by Chef Gigi Gaggero

Vegetables Side Dishes
9 months ago
Silky Side Dish: 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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Our super-concentrated truffle oils are twice the strength of standard oils!
Black Truffle Oi
Black Truffle Oi $26
Contains pieces of black truffle inside!
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 All Schmitz 30Seconds
OMG, to die for! I may just skip the potatoes this year (gasp)!! Thanks, Chef Gigi Gaggero!

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