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Chef Tenailleau´s recipe for parsnip purée

Chef Tenailleau´s recipe for parsnip purée

Traditionally, the big end-of-year meals are a celebration of meat. We have a feast!
For the occasion, in the past a pig would be slaughtered and vegetables, the symbol of poor times, did not have a big place at the Christmas table.
And yet, there is nothing better to bring out all the flavours of a meat.

Pureed parsnip has this particularity. It adds ""presence"" to meat without altering its flavour.
Sweet and gentle, with a pleasant texture, it acts as a transition between the power of the grilled meat and the delicate taste of the less well cooked parts.
For poultry or capons, turkey or duck, it is an ideal match.
Another advantage is that parsnip puree is light and easy to digest...

Recipe for 4 people:

Peel 500 g of fresh parsnip, cut into quarters and cook for 15 to 20 minutes in 1 litre of milk and 1 litre of water to which you have added coarse salt.
Start cooking in cold water, like a traditional puree.
Once cooked, drain and mix with a blender and a little cooking water. You will get the consistency of a creamy smoothie that releases all its aromas.
If you prefer, you can mash the parsnips or use a vegetable mill, use a sieve or redcurrant mill. A thicker texture is fine, but it must be absolutely regular.
Depending on your taste, add 10 cl of crème fraîche or 150 g of butter that you can mix in with a whisk.


Alternative potato/parsnip

You can also mix potato puree with your parsnips.
Make a potato puree with firm potatoes that do not fall apart. The best variety is the ""rate"".
Play with textures here once more. Put the potatoes through a large grid vegetable mill and your parsnips in the blender.
You will get a very pleasant ""chip"" effect that has a lingering taste.
Mix your potato puree with a generous helping of butter to link the two purees.


Bruno Tenailleau is an extraordinary chef. First prize winner of the international dessert prize, he conducts his gastronomic research on a daily basis. Watching him work is very impressive: he composes, he assembles, he plays with textures and contrasts, and works his recipes like a musician or a perfume blender. A real champion! And yet, he is willing to offer us some of his best recipes.
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