Written By Pulkit Sharma/ Published on February 22, 2023 / Last updated on December 29, 2023
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If you like mashed potatoes, you’ll definitely love Gordon Ramsay’s parsnip puree. It’s delicious and starchy like potatoes and slightly bitter like turnips. This puree is usually served as a dip or sauce and is accompanied by a side dish. To know more about it, read this entire article.
Gordon Ramsay’s parsnip puree has a rich, creamy texture and has a slightly sweet and spicy taste. As parsnip is naturally gluten-free, it is the best alternative for mashed potatoes. It can last up to 2-3 days in the refrigerator. So, read further and try this recipe now.
For parsnip puree, boil the parsnips in salted water for 15 minutes. Add cream, thyme, and blanched garlic to a saucepan and cook over medium heat. Blend this mixture with parsnips and butter. Add salt and pepper to taste and serve with a side dish. The parsnip puree will be ready!
You can have the entire recipe instructions in the recipe card below. Try this quick and easy parsnip puree and rate this recipe in the recipe card below. Save this recipe card and share it with your friends and family. But first, check out some other recipes by Chef Gordon Ramsay.
What's In The Post
Other Gordon Ramsay Recipes That You Can Try
Gordon Ramsay Skirt Steak
Gordon Ramsay Chili Con Carne
Gordon Ramsay Meatballs
Gordon Ramsay Panna Cotta
Gordon Ramsay Chicken Thigh
Gordon Ramsay Potato-Crusted Sea bass with Minestrone and clams
Gordon Ramsay Lobster Capellini
Gordon Ramsay Holiday Stuffing
Gordon Ramsay Chicken Pie
Gordon Ramsay Pork Tenderloin
What Equipment Will You Need To Make Gordon Ramsay Parsnip Puree?
Saucepan – Take a saucepan for preparing Gordon Ramsay’s parsnip puree.
Bowl – Serve the puree to a bowl.
Blender – Blend in all the elements using a blender.
Spatula – Spread the puree in a bowl all over with a spatula.
Ladle – Stir in all the elements with a help of a ladle.
Peeler – Peel off the skin of parsnip with a peeler.
How Much Time Will You Need To Make Gordon Ramsay Parsnip Puree?
Preparation Time
Cooking Time
Total Time
5 Minutes
20 Minutes
25 Minutes
What Ingredients Will You Need To Make Gordon Ramsay Parsnip Puree?
Parsnip – Add peeled and sliced parsnip to the puree prepared by Gordon Ramsay. It adds a hint of spice to the puree.
Garlic Cloves – Bring some fragrant flavors with fresh garlic cloves added to the puree.
Thyme – Adding thyme to the puree will bring out some minty and earthy blend of sharpness.
Unsalted Butter – Take unsalted butter to smoothen the texture of the puree. You can also add olive oil instead of the butter.
Heavy Cream – Heavy cream will thicken the puree and adds creamy blend to the puree.
Salt – Put some salt as per your taste.
Black Pepper – Season the puree with a pinch of black pepper.
Steps To Make Gordon Ramsay Parsnip Puree
1. Simmer
Take a saucepan to prepare parsnip puree in a saucepan. Add water, salt, and parsnip. Bring it to a boil until the parsnip are tender and boiled evenly. Further, add cream, thyme, and blanched garlic cloves. Cook it over low heat and bring it to a simmer.
2. Final Step
Transfer the parsnips into the food processor and reserve some of the cooking liquid. Add a tablespoons of cooking liquid to the processor and blend the mixture. Add strained heavy cream mixture, a pinch of salt and pepper, and blend until smooth.
3. Garnish
Drizzle a tablespoon of melted butter to garnish on top of the puree. Add some chopped parsley on the top and serve with your favorite food dishes. Enjoy!
How Will Gordon Ramsay Parsnip Puree Look And Taste Like?
Gordon Ramsay’s parsnip puree is creamy, rich, and thickened to perfection. The melted butter drizzled on the top tastes delicious and fresh parsley bring out fresh flavors to the puree. Infusion of flavors gives you lip-smacking experience.
Gordon Ramsay Parsnip Puree Recipe
Gordon Ramsay's parsnip puree is delicious and creamy comfort food. It can be served with any side dish. It's super healthy and is the best alternative for potato lovers. It's starchy and has a subtle sweet yet bitter taste.
To a pot containing slightly salted water, add peeled parsnips and bring to boil. Simmer on low heat for about 15 minutes until the parsnips are tender.
To a saucepan, add cream, thyme, and blanched garlic cloves. Cook it over low heat and bring it to a simmer. Transfer the parsnips into the food processor and reserve some of the cooking liquid.
Add butter and 2-3 tablespoons of cooking liquid and blend the mixture. Add strained heavy cream mixture, a pinch of salt and pepper, and blend until smooth.
Garnish the puree with a teaspoon of melted butter and freshly chopped parsley.
Keyword American cuisine, Gordon Ramsay, Gordon Ramsay’s Parsnip Puree, Parsnip
Tried this recipe?Let us know how it was!
Frequently Asked Questions (FAQs)
How to thicken parsnip puree?
To thicken the parsnip puree, add heavy cream or cornstarch.
Can you freeze parsnip mash?
Yes, you can definitely freeze parsnip mash.
How is puree made?
Puree is prepared with the food dishes blended and ground to the consistency of creamy paste or liquid.
What is best for making puree?
For making the best puree, use parsnips, carrots, beets, or cauliflower.
Don’t delay anymore and get your hands on making the best puree by Gordon Ramsay. Refer to the above article and let us know how it goes in the comment section below.
Parsnips are a starchy root vegetable and running them through the food processor too long or at too high of a speed can cause the starches to congeal. I recommend pulsing the parsnips with additional coconut milk or water to prevent an undesirable gummy texture.
Transfer parsnips to a blender or a food processor; add milk, cream, butter, garlic, salt, pepper, and rosemary. Blend until smooth, scraping down sides as needed. Add a bit more cream, if necessary, but only enough to help out the blender, as you don't want the puree to get too thin and soupy.
Did you know that parsnips are a perfect first weaning food, as they go all soft + mushy when cooked (plus, they're super tasty!). You can either puree parsnips with water or your babies' usual milk or cut into sticks and serve as a yummy finger food (from 6 months).
Rutabagas are often used in soups, stews, and roasted vegetables, and can also be mashed or pureed as many root veggies lend well to these preparations. Blended rutabagas can make for a great substitute in a creamy parsnip soup. One rutabaga can replace about 2-3 parsnips.
Young parsnips don't even need peeling and are considered sweet enough to eat raw, especially grated into salads or used as a crudité vegetable. However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter.
In fact, if you opt for parsnips over potatoes you'll get nearly four times the amount fibre per serve. Along with this, they are also a good source of folate, potassium, and Vitamin C. Parsnips have a sweet flavour and can be cooked in a variety of ways.
Some vegetables, like celery root, have tough outer peels, which we always remove. Parsnips we assess on a case-by-case basis; the best flavor is actually right below the skin, so we try to avoid removing too much.
The leaves, stems, flowers of wild parsnips contain a toxic sap which on contact or when consumed can cause phytophotodermatitis resulting in severe burns, rashes, or blisters. Intake of wild parsnip may negatively impact the weight gain and fertility.
Acts as an antioxidant and anti-inflammatory. Helps regulate blood pressure. As a source of vitamin C, parsnips are an immune-defence, helping to fight off infection. May increase levels of serotonin, the brain's feel-good chemical.
The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.
As a vegetable, in particular as a root vegetable, parsnips provide a significant amount of fiber. This makes them an excellent choice for people with digestive issues, since fiber has a great ability to help regulate bowel movements, reduce chances of indigestion, constipation, and other related digestive problems.
Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.
The main use in France is in a pot-au-feu, and in Italy parsnips are fed to pigs reared for San Daniele and Parma ham. The Americans, however, cook it in much the same way as the British: as a rich, sweet, glazed vegetable for Thanksgiving and Christmas.
Some people like to cut the parsnips lengthwise and remove the woody core from them, but we've found that boiling the parsnips ahead of time helps cut down on the bitter taste of the core. After cutting the parsnips, place them in a pot of cold water and bring to a boil, simmering for five minutes.
How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.
Place all the diced vegetables in a steamer basket and cook until they're soft enough to squish with one finger—and no further. Don't cook veggies until they're mealy or waterlogged. Place the cooked vegetables into a blender or food processor and add the butter and cream if using.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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