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Parsnip Puree


Parsnip puree

Recipe by Simon Gault
Makes 4 ltrs (20 portions per litre)

2tbsp butter
2 large onions    
1 clove garlic
3kg parsnip, peeled, cored and sliced       
2L milk      
500ml cream    
200g butter    
Murray River Salt
White Pepper

1. Heat a medium sized frying pan over medium heat, add the butter and sweat the onions and garlic until soft but without colour. Add the parsnip and sweat for a further two minutes.

2. Add milk and simmer until parsnips are very soft.

3. Drain the milk off and place the parsnips in a blender. Blend parsnips with cream then add the butter, season with salt and pepper and allow to cool.




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