Parsnip Pureé

Name: Parsnip Puree
Cook time: PT0D0H50M
Total time: PT0D0H50M
Yield: serves serves 6 to 8
Ingredients: 2½ lb. parsnips (peeled and coarsely chopped); 1½ lb. russet potatoes (peeled and coarsely chopped); 1 lb. apples (peeled, cored, and coarsely chopped); 6 Tbsp. unsalted butter; ½ cup water; kosher salt; freshly ground black pepper

A fine accompaniment to duck or turkey

Serves
serves serves 6 to 8
Time
50 minutes

CHRISTOPHER HIRSHEIMER

By SAVEUR Editors

Published on March 3, 2020

This buttery parsnip purée is sweetened with apples.

Featured in: Front of House

Equipment

Ingredients

2½ lb. parsnips (peeled and coarsely chopped)
1½ lb. russet potatoes (peeled and coarsely chopped)
1 lb. apples (peeled, cored, and coarsely chopped)
6 Tbsp. unsalted butter
½ cup water
kosher salt
freshly ground black pepper

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Instructions

Step 1

To a medium pot, add 2½ pounds parsnips (peeled and coarsely chopped), 1½ pounds russet potatoes (peeled and coarsely chopped), 1 pound apples (peeled, cored, and coarsely chopped), 6 tablespoons unsalted butter, and ½ cup water. Cover and cook over medium heat, stirring occasionally, until everything is very soft, 45–50 minutes. Season with kosher salt and freshly ground black pepper, then use a potato masher or an immersion blender to mash the vegetables with their cooking liquid. Drizzle with melted butter before serving.

To a medium pot, add 2½ pounds parsnips (peeled and coarsely chopped), 1½ pounds russet potatoes (peeled and coarsely chopped), 1 pound apples (peeled, cored, and coarsely chopped), 6 tablespoons unsalted butter, and ½ cup water. Cover and cook over medium heat, stirring occasionally, until everything is very soft, 45–50 minutes. Season with kosher salt and freshly ground black pepper, then use a potato masher or an immersion blender to mash the vegetables with their cooking liquid. Drizzle with melted butter before serving.

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