In praise of the parsnip: head chef's recipe for simple puree

Spanishchef.net recommends these products

parsnips

In praise of the parsnip: head chef’s recipe for simple puree

PARSNIP is one of the many fruit and vegetables that benefit from frost and some slow growing over the cooler days of autumn into winter.

I am sure you can guess what family the parsnip is related? Think orange in colour.

Yes, the carrot. However, the parsnip is sweeter and seems to have more aromatic spice to its taste than its orange relative.

When buying parsnips, look for fresh firm ones.

Avoid large, old, flexible parsnips as they can have a woody core that is not nice to eat and no good for pureeing.

You may only have used a parsnip in your soup mix that you buy pre-packed in the supermarket.

But the parsnip deserves better than this.

I love parsnip – roasted or pureed are my favourite.

In fact, I think it is one of the best accompaniments to braised lamb shanks. Or any braised meat with red wine and tomato base.

It is also great spiced up with a little cumin and served as a cream-based soup.

Here’s my recipe for a simple parsnip puree:

* Peel and slice the parsnip on an angle around one centimetre thick so they cook even.
* Put it in a pot of cold water and boil until soft. You can test this by seeing if a knife passes through easily.
* Drain and place into a food processor with some diced butter and salt and pepper.

Paul Kuipers is head chef at Parramatta’s Courtney’s Brasserie.

If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest.

Get the best website builder available anywhere –SBI! Lick here for more information

Return from parsnip to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites: