Celeriac and Parsnip Purée with Crisp Parsnip Ribbons
Inspired by techniques from America's Test Kitchen.
Celeriac, parsnips and garlic softened in butter, braised covered with stock and herbs until falling apart, then blended silky with warm milk. Finished with fried parsnip ribbons.
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Method
- 1
Soften. Melt the butter in the large pan over medium heat. Add the celeriac, parsnips and garlic and cook for 10-12 min, stirring now and then, until softened and lightly coloured.
- 2
Braise. Add the stock, thyme, bay and salt, cover and cook on low for 30-40 min, stirring occasionally, until the vegetables crush easily. Uncover for 2 min to let the steam escape and remove the herbs.
- 3
Fry the ribbons. Meanwhile, peel the small parsnip into long ribbons. Heat 2-3 cm oil in the small pan to 170 °C and fry the ribbons in small batches for about 1 min until golden. Drain on the tray.
- 4
Blend and serve. Blend the vegetables with the warm milk for 2 min until silky, scraping down the sides. Season with pepper, swoosh onto warm plates and top with the crisp ribbons.
Storage
Refrigerate the purée up to 3 days and reheat until piping hot (74 °C) with a splash of milk. Fry the ribbons fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large saucepan with lid
- vegetable peeler
- small saucepan
- cooking thermometer
- food processor or blender
- tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 3.4 g |
| Carbohydrate | 27.4 g |
| of which sugars | 6.6 g |
| of which free sugars | 0 g |
| Fat | 10.2 g |
| of which saturates | 4.8 g |
| Fibre | 6.3 g |
| Salt | 1.28 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
