Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 125 g parsnip (s)
- 0.5 ½ shallot (s)
- 150 ml cream
- 20 g butter
- 50 ml vegetable stock
- 0.25 ¼ vanilla pod (s)
- salt and pepper
- nutmeg
- sugar
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Peel the parsnips and shallots and cut into small pieces.
- Heat the oil in a saucepan, add the vegetables and sweat until translucent. Cut open the vanilla pod, remove the pulp with a knife and add to the vegetables. Put the stock and the cream in the saucepan. Cook the parsnips until you can easily mash them with a fork.
- Sieve the parsnip, the liquid and finely puree with a blender or hand blender. Add butter, salt, nutmeg and pepper and puree finely. To taste.
- Put in a piping bag, tie with a twine and keep warm in a water bath.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below