Parsnip Puree with Creme Fraiche

2011 Sep/Oct

Although parsnips get on well with carrots, potatoes and celeriac, they are divine puréed on their own, which allows their flavour to predominate. Swap any of the above for half the parsnips here if you like, or add more stock to make a simple, smooth parsnip soup.


  • 2 lb. parsnips, peeled, trimmed and chopped
  • 2 c. chicken or vegetable stock
  • 1 c. water
  • 1/4 – 1/2 c. crème fraîche or heavy cream
  • 1 – 2 T. butter
  • salt


In a medium saucepan, bring the parsnips, stock and water to a simmer. Reduce the heat, cover, and cook the parsnips until they are tender, about 20 minutes. Strain them over a bowl, reserving the liquid. Purée the parsnips in the bowl of a food processor along with the crème fraîche, butter and salt, adding a bit of stock if the purée needs a bit of thinning. Serve immediately. Serves 4 to 6.