Gordon Ramsay Parsnip Puree Recipe

This Gordon Ramsay Parsnip Puree is a silky and velvety recipe, which is made with tender parsnips and heavy cream. It’s an elegant side dish, ready in about 25 minutes.

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Gordon Ramsay Parsnip Puree Ingredients

450g parsnips, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
120ml milk
120ml heavy cream
4 garlic cloves, peeled and gently smashed
1 sprig thyme
1 bay leaf
115g unsalted butter
Extra-virgin olive oil, for drizzling
Fresh parsley, for garnish

How To Make Gordon Ramsay Parsnip Puree

Simmer the Parsnips: In a medium saucepan, combine the sliced parsnips, smashed garlic cloves, bay leaf, thyme sprig, milk, heavy cream, and a generous pinch of salt. Bring the mixture to a gentle simmer over medium heat.
Cook Until Tender: Let the parsnips cook for 12–15 minutes, or until they are very tender and easily pierced with a fork.
Strain and Blend: Remove the thyme sprig and bay leaf. Strain the parsnips and garlic, reserving the cooking liquid. Transfer the hot parsnips and garlic to a blender.
Create the Puree: Add the butter to the blender with the hot parsnips. Begin to blend on low speed, gradually adding a splash of the reserved cooking liquid at a time, until the puree reaches your desired smooth and silky consistency.
Season and Serve: Season the puree with salt and pepper to taste. Blend one last time to combine. Serve the puree warm, drizzled with a little extra-virgin olive oil and garnished with fresh parsley.

Recipe Tips

How do you get an ultra-smooth puree? For the smoothest possible texture, especially if your blender isn’t very powerful, you can pass the finished puree through a fine-mesh sieve. This will remove any remaining fibrous bits.
Why add the cooking liquid gradually? Adding the liquid a little at a time gives you complete control over the final consistency of the puree. You can make it as thick or as thin as you like.
How do I reheat the puree? This puree is best served warm. If you need to reheat it, do so gently in a saucepan over low heat, adding a splash of milk to prevent the butter from splitting. Reheating in the microwave is not recommended.
What’s the best way to prepare the parsnips? Besides peeling them, it’s a good idea to remove the tough, woody core from larger parsnips before slicing them. This will result in a much smoother, less fibrous puree.

What To Serve With Parsnip Puree

This elegant and flavorful puree is a fantastic base or side for a variety of main courses:

Pan-seared scallops or shrimp
Roasted pork tenderloin or chicken
A perfectly cooked steak
Glazed carrots or roasted Brussels sprouts

How To Store Parsnip Puree

Refrigerate: Store leftover puree in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop as described in the tips section.

Parsnip Puree Nutrition Facts

Calories: 322 kcal
Protein: 4g
Fat: 28g
Carbohydrates: 15g
Sodium: 250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this puree ahead of time?

Yes, you can make it a day in advance and store it in the refrigerator. Reheat it gently on the stovetop, adding a splash of milk to restore its creamy consistency, before serving.

Can I make this dairy-free?

For a dairy-free version, you could try substituting the milk and cream with a full-fat, unsweetened plant-based milk (like oat or cashew) and using a high-quality vegan butter or olive oil. The texture and flavor will be different but can still be delicious.

Why are my parsnips bitter?

Larger, older parsnips can sometimes have a bitter core. To avoid this, choose smaller to medium-sized parsnips and be sure to cut out and discard the tough, woody center before cooking.