Written By Pulkit Sharma/ Published on February 22, 2023 / Last updated on December 29, 2023
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If you like mashed potatoes, you’ll definitely love Gordon Ramsay’s parsnip puree. It’s delicious and starchy like potatoes and slightly bitter like turnips. This puree is usually served as a dip or sauce and is accompanied by a side dish. To know more about it, read this entire article.
Gordon Ramsay’s parsnip puree has a rich, creamy texture and has a slightly sweet and spicy taste. As parsnip is naturally gluten-free, it is the best alternative for mashed potatoes. It can last up to 2-3 days in the refrigerator. So, read further and try this recipe now.
For parsnip puree, boil the parsnips in salted water for 15 minutes. Add cream, thyme, and blanched garlic to a saucepan and cook over medium heat. Blend this mixture with parsnips and butter. Add salt and pepper to taste and serve with a side dish. The parsnip puree will be ready!
You can have the entire recipe instructions in the recipe card below. Try this quick and easy parsnip puree and rate this recipe in the recipe card below. Save this recipe card and share it with your friends and family. But first, check out some other recipes by Chef Gordon Ramsay.
What's In The Post
Other Gordon Ramsay Recipes That You Can Try
Gordon Ramsay Skirt Steak
Gordon Ramsay Chili Con Carne
Gordon Ramsay Meatballs
Gordon Ramsay Panna Cotta
Gordon Ramsay Chicken Thigh
Gordon Ramsay Potato-Crusted Sea bass with Minestrone and clams
Gordon Ramsay Lobster Capellini
Gordon Ramsay Holiday Stuffing
Gordon Ramsay Chicken Pie
Gordon Ramsay Pork Tenderloin
What Equipment Will You Need To Make Gordon Ramsay Parsnip Puree?
Saucepan – Take a saucepan for preparing Gordon Ramsay’s parsnip puree.
Bowl – Serve the puree to a bowl.
Blender – Blend in all the elements using a blender.
Spatula – Spread the puree in a bowl all over with a spatula.
Ladle – Stir in all the elements with a help of a ladle.
Peeler – Peel off the skin of parsnip with a peeler.
How Much Time Will You Need To Make Gordon Ramsay Parsnip Puree?
Preparation Time
Cooking Time
Total Time
5 Minutes
20 Minutes
25 Minutes
What Ingredients Will You Need To Make Gordon Ramsay Parsnip Puree?
Parsnip – Add peeled and sliced parsnip to the puree prepared by Gordon Ramsay. It adds a hint of spice to the puree.
Garlic Cloves – Bring some fragrant flavors with fresh garlic cloves added to the puree.
Thyme – Adding thyme to the puree will bring out some minty and earthy blend of sharpness.
Unsalted Butter – Take unsalted butter to smoothen the texture of the puree. You can also add olive oil instead of the butter.
Heavy Cream – Heavy cream will thicken the puree and adds creamy blend to the puree.
Salt – Put some salt as per your taste.
Black Pepper – Season the puree with a pinch of black pepper.
Steps To Make Gordon Ramsay Parsnip Puree
1. Simmer
Take a saucepan to prepare parsnip puree in a saucepan. Add water, salt, and parsnip. Bring it to a boil until the parsnip are tender and boiled evenly. Further, add cream, thyme, and blanched garlic cloves. Cook it over low heat and bring it to a simmer.
2. Final Step
Transfer the parsnips into the food processor and reserve some of the cooking liquid. Add a tablespoons of cooking liquid to the processor and blend the mixture. Add strained heavy cream mixture, a pinch of salt and pepper, and blend until smooth.
3. Garnish
Drizzle a tablespoon of melted butter to garnish on top of the puree. Add some chopped parsley on the top and serve with your favorite food dishes. Enjoy!
How Will Gordon Ramsay Parsnip Puree Look And Taste Like?
Gordon Ramsay’s parsnip puree is creamy, rich, and thickened to perfection. The melted butter drizzled on the top tastes delicious and fresh parsley bring out fresh flavors to the puree. Infusion of flavors gives you lip-smacking experience.
Gordon Ramsay Parsnip Puree Recipe
Gordon Ramsay's parsnip puree is delicious and creamy comfort food. It can be served with any side dish. It's super healthy and is the best alternative for potato lovers. It's starchy and has a subtle sweet yet bitter taste.
To a pot containing slightly salted water, add peeled parsnips and bring to boil. Simmer on low heat for about 15 minutes until the parsnips are tender.
To a saucepan, add cream, thyme, and blanched garlic cloves. Cook it over low heat and bring it to a simmer. Transfer the parsnips into the food processor and reserve some of the cooking liquid.
Add butter and 2-3 tablespoons of cooking liquid and blend the mixture. Add strained heavy cream mixture, a pinch of salt and pepper, and blend until smooth.
Garnish the puree with a teaspoon of melted butter and freshly chopped parsley.
Keyword American cuisine, Gordon Ramsay, Gordon Ramsay’s Parsnip Puree, Parsnip
Tried this recipe?Let us know how it was!
Frequently Asked Questions (FAQs)
How to thicken parsnip puree?
To thicken the parsnip puree, add heavy cream or cornstarch.
Can you freeze parsnip mash?
Yes, you can definitely freeze parsnip mash.
How is puree made?
Puree is prepared with the food dishes blended and ground to the consistency of creamy paste or liquid.
What is best for making puree?
For making the best puree, use parsnips, carrots, beets, or cauliflower.
Don’t delay anymore and get your hands on making the best puree by Gordon Ramsay. Refer to the above article and let us know how it goes in the comment section below.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
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.
Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.
Thick parsnips tend to have bitter, woody cores. Cut them in half length-wise and cut out the core if this is the case. Parsnips taste best during the winter months. They're sweeter when exposed to cold, so keep them in a bag in the fridge.
How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
Store in the refrigerator in an unsealed bag for 3+ weeks. 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!
Some vegetables, like celery root, have tough outer peels, which we always remove. Parsnips we assess on a case-by-case basis; the best flavor is actually right below the skin, so we try to avoid removing too much.
Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.
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.
The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.
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. But there's more to parsnips than just nutrition.
Ramsay previously said if he could choose his last meal on Earth, it would be beef Wellington. Ramsay is a huge fan of the British dish, and many regard his own recipe as his greatest of all.
Gordon Ramsay (born November 8, 1966, Johnstone, Scotland) Scottish chef and restaurateur known for his highly acclaimed restaurants and cookbooks but perhaps best known in the early 21st century for the profanity and fiery temper that he freely displayed on television cooking programs.
You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.
Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.
A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.
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