Gordon Ramsay Parsnip Puree Recipe - TheFoodXP (2024)

FAQs

Why is my parsnip puree gummy? ›

Parsnips are a starchy root vegetable and running them through the food processor too long or at too high of a speed can cause the starches to congeal. I recommend pulsing the parsnips with additional coconut milk or water to prevent an undesirable gummy texture.

Parsnips aren't quite as starchy as potatoes, so they don't have the same light and fluffy texture when mashed. So the secret to achieving thicker, creamier mashed parsnips is to actually add a potato to the mix!

Cooked similarly to mashed potatoes, but with a sweeter taste, boil cubed parsnips with cream and chicken broth or stock, then purée with garlic and shallots until smooth. A decadent, comforting side dish, perfect with a variety of proteins!

For Carrot Purée

Season and simmer for 15 minutes until the carrots are really soft – add a splash more stock if needed, but by the time the carrots are cooked you want most of the stock to have reduced. Stir in the double cream and bring back to the boil. Remove the star anise and blend until as smooth as possible.

If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten. For better flavor, cook the parsnip with the skin on—after cooking, you have the option to eat the skin or not!

Parsnips contain toxins called furocoumarins. They are concentrated in the peel and outermost surface layer, along with any damaged areas. Toxin levels drop when parsnips are cooked. These toxins can cause stomach ache and skin reactions.

Parsnip Side Effects:

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

Rutabagas are often used in soups, stews, and roasted vegetables, and can also be mashed or pureed as many root veggies lend well to these preparations. Blended rutabagas can make for a great substitute in a creamy parsnip soup. One rutabaga can replace about 2-3 parsnips.

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.

What do chefs use to puree? ›

Kitchen equipment for pureeing meals

You can use a food processor, blender (better for foods with higher liquid content), or immersion blender.

Just wash the carrots well and peel them before chopping and cooking. I know it's an extra step, but I do recommend peeling them to remove any dirt particles and/or pesticide residue. I also think removing the peel of the carrots makes them taste better. They taste super earthy to me when the peel is on.

As parsnips start to go bad, they become shriveled or wrinkled. A bad parsnip can also be identified by limpness or softness. For example, when held up by one end, the other end drops over. Once parsnips become limp, they will be dehydrated and taste like wood.

They should have firm flesh (not bendy!) and choose parsnips that are white. The whiter the parsnip, the sweeter the flavour. Avoid parsnips that are yellowing or going brown.

If your parsnips are soft, bendy, or limp, but not slimy, they are safe to use. They are 80-90% water and it just means they've lost too much moisture. Their flavor and texture have likely suffered, but they can still be useful, especially in soups or stock.