Indulge in the rich, velvety texture of our Parsnip Purée — a perfect blend of earthy sweetness and creamy goodness. Made with fresh, high-quality Gwillimdale parsnips, this purée is a luxurious side dish that complements any meal. Whether paired with roasted meats, drizzled with olive oil, or enhanced with herbs, it’s a simple yet elegant way to elevate your dining experience with the natural flavours of the season.
Parsnip Purée
Indulge in the rich, velvety texture of our Parsnip Purée — a perfect blend of earthy sweetness and creamy goodness. Made with fresh, high-quality parsnips, this purée is a luxurious side dish that complements any meal. Whether paired with roasted meats, drizzled with olive oil, or enhanced with herbs, it’s a simple yet elegant way to elevate your dining experience with the natural flavours of the season.
Ingredients
- 1/2 lb Gwillimdale Parsnips
- 3 tbsp Extra virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp Allspice
- 50 g Roasted Hazelnuts roughly chopped
- 1 large Gwillimdale Yellow Onion chopped
- 1 large Garlic Clove smashed and chopped
- 1 large Sprig Rosemary
- Salt and Pepper
Instructions
- Brush and wash the parsnips thoroughly, keeping the skins on to retain their flavor. Roughly chop them into chunks. Rinse the chunks in cold water, then place them in a pot. Cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook the parsnips until they are fork-tender, approximately 15-20 minutes. Drain the water, reserving 1/2 cup of it to adjust the purée’s consistency if needed.
- Using an immersion blender, blend the parsnips until creamy or until you reach your desired consistency. Add some of the cooking water if needed.
- While the parsnips are boiling, prepare the onions. In a small sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and the rosemary sprig. Sauté the onions until they begin to caramelize, about 5-7 minutes. Then, add the garlic and cook for one more minute before removing from heat.
- Add the onion and garlic mixture to the puréed parsnips, keeping the rosemary sprig for garnish.
- Stir in the remaining 1 tablespoon of olive oil, the allspice, and salt and pepper to taste and use an immersion blender to blend until creamy (you can add a bit more of the reserved liquid if necessary).
- In the same pan used for the onions, add the chopped hazelnuts with a small drizzle of olive oil and a pinch of salt. Sauté the hazelnuts over medium heat until they are lightly toasted and crispy.
- Arrange the parsnip purée on a serving plate. Top with the toasted hazelnuts, the rosemary leaves, a drizzle of olive oil, and additional salt and pepper if desired.