Parsnip Puree

A delicate and creamy puree made from the once highly popular root vegetable.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Parsnip, fresh

  • 60 g Butter, unsalted

  • 160 ml Soup base, beef, cube

  • 1 pinch Salt, table

  • 3 spoons Sweet cream

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, mace, ground

Steps

  1. Peel the parsnip, wash it, and cut it into slices. Place a pot on the stove and melt one-third of the butter in it. Add the parsnip and quickly sauté it, then slowly add about 5 tablespoons of broth, one spoonful at a time.

  2. Season the parsnip with salt. Wait for the liquid to boil, then reduce the heat and continue cooking the parsnip, stirring occasionally, until it becomes completely soft. Each time the liquid boils, add a few more tablespoons of broth.

  3. Once the parsnip is soft, mix in half of the remaining butter. Remove the pot from the heat and press the vegetable through a fine sieve. Bring the puree to a boil again and mix in the remaining butter and cream. Season to taste with pepper and ground nutmeg. Cook until the liquid reduces and the puree thickens nicely.

Nutrition Information (Per 100g)

  • Calories: 153.66 kcal
  • Fat: 9.93 g
    • Saturated Fat: 6.06 g
  • Carbohydrates: 14.47 g
    • Sugars: 3.37 g
  • Protein: 0.84 g
  • Fiber: 3.37 g