Braised Parsnip Purée

JWU College of Culinary Arts

10 servings

Serving Size
7 ounces (200 grams)

Recipe ID

US standard
Butter, clarified
2 ounces
60 milliliters
Onions, ½-inch (1.27-centimeter) dice
1 large
1 large
Garlic cloves, peeled, chopped
2 each
2 each
Parsnips, peeled, cut into 1-inch (2.54-centimeter) pieces
3 pounds
1.4 kilograms
Thyme leaves, fresh, picked
2 teaspoons
2 teaspoons
Vegetable stock
As needed about 16 ounces
454 milliliters
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Butter, whole, cut into cubes
2 ounces
57 grams
Heavy cream
4 ounces
118 ml
Parsley, chopped
¼ cup
14 grams
  1. Gather all the ingredients and equipment.
  2. Heat the clarified butter over medium heat in a medium braising pot. Sweat the onions until softened. Add the garlic and cook until fragrant.
  3. Push the onion and garlic to the side of the pan, add the parsnips and increase the heat to medium high. Sauté the parsnips until slight caramelization occurs. Mix the onion and garlic back in. Add the thyme and enough stock to barely cover the vegetables. Season with salt and pepper. Cover the pan tightly and braise 10 to 15 minutes or until the parsnips are very tender.
  4. Remove lid and reduce liquid until it is almost evaporated.
  5. Purée the vegetables in a blender with remaining braising liquid. Whisk in the whole butter, cream and chopped parsley. Taste for seasoning.
  6. Reheat in a clean pan, if necessary, for service.