30-Minute Parsnip And Apple Puree
A smooth, creamy, and subtly sweet parsnip and apple puree that’s quick to prepare, naturally fiber-rich, and the perfect side for pork or poultry.
Equipment
- 1 medium saucepan
- 1 chopping board
- 1 chopping board
- 1 food processor or blender
- Measuring cups and spoons
Ingredients
- 4 parsnips about 700 g, peeled and coarsely chopped
- 1 Golden Delight potato peeled and chopped
- 1 Granny Smith apple peeled and chopped
- 20 g butter diced
- 80 ml 1/3 cup pouring cream, warmed
- Salt and pepper to taste
Instructions
- Prepare the Parsnips: Start by washing and peeling your parsnips carefully under running water. Remove any blemishes or tough skin to ensure a smooth final puree. Once peeled, cut the parsnips into uniform chunks, roughly 2–3 cm each, to ensure even cooking. This step is essential to achieve a silky texture later. Set the chopped parsnips aside on a clean plate.
- Prepare the Potato and Apple: Peel your Golden Delight potato and Granny Smith apple. Cut them into coarsely sized pieces, roughly matching the size of the parsnip chunks. Keeping the sizes consistent allows everything to cook evenly without some pieces becoming mushy while others remain firm. Place the potato and apple together in a separate bowl until ready to cook.
- Boil the Parsnips: Take a medium-sized saucepan and add the prepared parsnips. Pour in enough cold water to completely cover the vegetables, usually about 1.5 to 2 cups. Add a generous pinch of salt to season the water. Place the saucepan over medium-high heat and bring the water to a rolling boil. This helps the parsnips cook from the outside in evenly. Once boiling, reduce the heat slightly to maintain a gentle simmer and cook for 6 minutes.
- Add Potato and Apple: After the parsnips have simmered for 6 minutes, carefully add the chopped potato and apple to the saucepan. Stir gently to combine all the ingredients, ensuring they are submerged in water. Return the saucepan to a gentle simmer and cook uncovered for another 20 minutes, or until all vegetables are soft when pierced with a fork. Check periodically to ensure the water has not boiled away completely.
- Drain the Vegetables: Once the parsnips, potato, and apple are tender, turn off the heat. Place a colander over the sink and carefully pour the contents of the saucepan through it to drain all the cooking water. Allow the vegetables to sit briefly in the colander so any excess water evaporates, preventing a watery puree.
- Blend with Butter: Transfer the drained vegetables into a food processor or blender. Add the 20 g of diced butter on top of the warm vegetables. Pulse or process the mixture until the butter is fully incorporated and the mixture starts to smooth out. The butter will add a rich flavor and a silky texture to your puree.
- Add Cream Gradually: With the food processor running on low speed, slowly pour in the warmed pouring cream. This gradual addition ensures the puree becomes smooth and creamy without separating. Continue blending until the texture is velvety and lump-free. Taste the puree and season with salt and freshly cracked black pepper to enhance the natural sweetness of the parsnips and apple.
- Serve Immediately or Store: Spoon the puree into a serving bowl and serve hot alongside your favorite roasted or grilled pork, chicken, or other mains. For make-ahead preparation, allow the puree to cool slightly before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for longer preservation. Reheat gently on the stove or in a microwave, adding a splash of cream or milk if needed to restore smoothness.
Notes
- Use firm, fresh parsnips and a tart apple like Granny Smith for balanced sweetness and natural flavor.
- Cutting vegetables into similar sizes ensures even cooking and a smooth texture.
- Warm the cream slightly before adding it to the puree to prevent cooling the mixture and to maintain a velvety consistency.
- Adjust seasoning gradually; the natural sweetness of parsnips and apple may reduce the need for extra sugar.
- For an ultra-smooth texture, blend longer or pass the puree through a fine mesh sieve.
