Parsnip Puree by Gordon Ramsay is a tasty low-carb substitute for mashed potatoes; it’s thick and creamy. It only takes 15 minutes to make this gluten-free delicacy, and it will enhance whatever meal it’s enjoyed.
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💗 Why You’ll Love This Parsnip Puree Recipe:
- With hints of woodsy sweetness, parsnip, garlic, and fresh thyme, this puree is velvety smooth and creamy.
- As long as you have parsnips on hand, you can use whatever you like for the rest of the ingredients.
- It’s a simple gluten-free side dish that goes well with just about any protein.
❓ What Is Gordon Ramsay’s Parsnip Puree Recipe?
Gordon Ramsay’s Parsnip Puree is a velvety side dish made by boiling parsnips and garlic, then blending them with butter, half-and-half, thyme, salt, and pepper for a smooth and flavorful puree.
📜 Gordon Ramsay Parsnip Puree Ingredients
- 3 lbs. parsnips peeled and cut into 1″ chunks
- 3 cloves garlic smashed and peeled
- 1/2 cup half and half room temperature
- 4 tablespoons unsalted butter softened
- 1 tablespoon chopped fresh thyme or your favorite herbs
- 1 teaspoon kosher salt if using regular table salt, reduce the amount of salt to 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper
🥣 How To Make Gordon Ramsay Parsnip Puree
- Put the garlic and parsnips in a large pot and add water to cover by 1 inch.
- Bring to a boil, covered, over medium-high heat.
- Simmer the parsnips for about 10 to 15 minutes, uncovered, until they are soft to the touch.
- Rinse the parsnips thoroughly in a strainer.
- Return the parsnips to the pot and stir in the melted butter and half-and-half.
- Blend the mixture until it’s completely smooth by using an immersion blender.
- Use a blender or food processor to purée the mixture if you’re without one.
- Add the pepper, salt, and fresh thyme by gently stirring. Serve and enjoy!
💭Recipe Tips
- If you don’t own an immersion blender, you can also use a blender or food processor to purée the parsnip mixture until velvety smooth.
- You can use heavy cream made from whole milk instead of half-and-half or mix the two. Just taste it and adjust the amount of butter accordingly.
- Adapt this dish to your taste by substituting fresh herbs, chives, or scallions.
🍛 What To Pair Nicely With Parsnip Puree?
Parsnip Puree combines with various dishes including roast chicken, pork, lamb chops, pan-seared fish, beef tenderloin, duck breast, grilled vegetables, and herb-crusted chicken.
🎚 How To Store Leftover Parsnip Puree?
- In The Fridge: Refrigerate leftover parsnip puree for up to 3 days after transferring it to a sealed airtight.
- In The Freezer: You can freeze leftover parsnip puree for up to 2 months if you keep it in a sturdy freezer bag. Let it defrost in the fridge overnight.
🥵 How To Reheat Parsnip Puree?
- Stove: Throw parsnip puree into a saucepan and heat for 3 minutes over low to medium heat, stirring frequently until heated.
- Microwave: Put parsnip puree in a microwave-safe dish covered with a lid and heat in short 20 to 30-second intervals or until hot.
FAQs
Why is my parsnip puree gummy?
Parsnip puree can become gummy if over-processed, breaking down the starches excessively. To avoid this blend the mixture only until smooth
How do you thicken parsnip puree?
To thicken parsnip puree, add cream, butter, or potato flakes, and simmer over low heat until it is thicker.
Why does parsnip puree taste bitter?
Parsnip puree can taste bitter if the parsnips used are overmature, as older parsnips may develop a bitter flavor.
Why is my parsnip puree chunky?
If parsnip puree is chunky, add liquid gradually and blend until the desired texture, adjusting as needed for a smoother consistency.
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Gordon Ramsay Parsnip Puree Nutrition Facts
Amount Per Serving:
- Calories 144
- Calories from Fat 37.2
- Total Fat 4.1g
- Saturated fat 2.4g
- Trans fat 0.1g
- Cholesterol 11.9mg
- Sodium 214.2mg
- Potassium 539.7mg
- Carbohydrates 23.3g
- Net carbs 18.3g
- Sugar 9.9g
- Fiber 5g
- Protein 4.8g
Gordon Ramsay Parsnip Puree Recipe
Description
Parsnip Puree by Gordon Ramsay is a tasty low-carb substitute for mashed potatoes; it’s thick and creamy. It only takes 15 minutes to make this gluten-free delicacy, and it will enhance whatever meal it’s enjoyed.
Ingredients
Instructions
- Put the garlic and parsnips in a large pot and add water to cover by 1 inch.
- Bring to a boil, covered, over medium-high heat.
- Simmer the parsnips for about 10 to 15 minutes, uncovered, until they are soft to the touch.
- Rinse the parsnips thoroughly in a strainer.
- Return the parsnips to the pot and stir in the melted butter and half-and-half.
- Blend the mixture until it’s completely smooth by using an immersion blender.
- Use a blender or food processor to purée the mixture if you’re without one.
- Add the pepper, salt, and fresh thyme by gently stirring. Serve and enjoy!
Notes
- If you don’t own an immersion blender, you can also use a blender or food processor to purée the parsnip mixture until velvety smooth.
You can use heavy cream made from whole milk instead of half-and-half or mix the two. Just taste it and adjust the amount of butter accordingly.
Adapt this dish to your taste by substituting fresh herbs, chives, or scallions.
Gordon Ramsay Parsnip Puree Recipe