Butter Poached Parsnip Puree

From Chef Lancelot Monteiro, Cilantro Restaurant

2018 May/June


  • 4 parsnips, sliced into thin coins
  • 1 small yellow onion cut into long, thin strips (julienne style)
  • 1 garlic clove
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 200 g (6 oz.) unsalted butter
  • 125 ml (1/2 cup) dry white wine
  • 250 ml (1 cup) 35% cream
  • 250 ml (1 cup) chicken stock
  • salt and white pepper (to taste)


Heat the butter on medium/high heat until it comes to a boil. Remove any foam that comes to the surface when it reaches boiling point.

Add the onions and garlic to the butter. Cook on medium/low heat for 10-15 minutes, but do not brown the onions. Add the herbs and parsnips and cook for 5 minutes. Deglaze with white wine, add the cream and stock.

Simmer for 20-30 mins on low heat.

Remove the thyme, rosemary and bay leaf.

Puree using food processor until smooth, and season with salt and white pepper to taste.

Serves 4