Parsnip puree
35 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Cut the parsnip into 1 cm cubes. Cut the cored apple into 1.5 cm cubes. Finely chop the onion.
In a saucepan over medium heat, melt 30 g of butter, add the onion and sauté until translucent, stirring occasionally. Add the apple, sugar, and cinnamon and let everything lightly caramelize, stirring frequently. Add the parsnip and sauté for 2 minutes. Stir often.
Add 200 ml of water, cover with a lid, and bring to a boil. Reduce heat to less than a third and simmer over low heat for 30 minutes.
Chef's tip
If you use a sweeter apple for the puree, add less sugar. When adding cold butter at the end, the dish must no longer be cooked. The butter will soften the final dish and partially thicken it. You can pass the puree through a sieve. You will get a finer texture of the dish. For preparation, you will need an immersion blender.