PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
- In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
- Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
- Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
PARSNIP PURéE
Provided by Traci Des Jardins
Categories Blender Food Processor Vegetable Side Thanksgiving Dinner Root Vegetable Parsnip Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.
ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
Provided by Michel Roux Jr
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 15
Steps:
- For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
- For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
- For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
- Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
- To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
- Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.
PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS
Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée
Provided by Barney Desmazery
Categories Dinner, Starter
Time 40m
Number Of Ingredients 9
Steps:
- To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
- To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
- Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
- Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
PARSNIP AND CARROT PUREE
Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
- Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g
More about "gordon ramsay parsnip puree food"
GORDON RAMSAY'S EASY PARSNIP PUREE RECIPE - THEFOODXP
From thefoodxp.com
Cuisine AmericanTotal Time 25 minsCategory Side DishCalories 468 per serving
CREAMY GARLIC ROASTED PARSNIP PUREE RECIPE - WHOLE FOOD ...
From wholefoodbellies.com
HONEY GLAZED CARROTS & PARSNIPS | RECIPES | GORDON RAMSAY ...
From gordonramsayrestaurants.com
GORDON RAMSAY'S RECIPES | GORDON RAMSAY
From gordonramsay.com
PARSNIP PURéE RECIPE - FOOD NEWS
From foodnewsnews.com
PARSNIP BLINIS | EASY CANAPé RECIPES - RED ONLINE
From redonline.co.uk
RECIPE OF PERFECT BUTTERNUT SQUASH PUREE | THE DELICIOUS KING
From deliciousking.netlify.app
YUKON GOLD POTATO SCALED HALIBUT RECIPE? : MASTERCHEF - REDDIT
From reddit.com
A GUIDE TO GORDON RAMSAY’S RESTAURANTS IN LONDON
From squaremeal.co.uk
GORDON RAMSAY'S FAMOUS RATATUOILLE RECIPE - THEFOODXP
From thefoodxp.com
GORDON RAMSAY’S PARSNIP PURéE CALORIES AND NUTRITIONAL ...
From fatsecret.com
PARSNIP PUREE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PARSNIP PUREE RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
GORDON RAMSAY'S HONEY-GLAZED CARROTS AND PARSNIPS | DINNER ...
From goodto.com
CREAMY GARLIC PARSNIP PUREE RECIPE - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
LEMON ROAST CHICKEN WITH PARSNIP PUREE RECIPE : SBS FOOD
From sbs.com.au
PARSNIP PUREE WITHOUT CREAM — PARSNIP PUREE WITHOUT
From hozzam-vecht.com
GORDON RAMSAY’S DUCK BREAST RECIPE: PAN FRIED DUCK BREAST
From redonline.co.uk
PARSNIP PUREE GORDON RAMSAY - SWIMSPA.KITKOOL.COM
From swimspa.kitkool.com
PARSNIP - FOOD NETWORK
From foodnetwork.co.uk
GORDON RAMSAY CHRISTMAS RECIPES: PAN-FRIED DUCK WITH ...
From culturewhisper.com
BRAISED SHANK OF LAMB WITH PARSNIP PURéE - BLOGGER
From stairwaytofoodiesheaven.blogspot.com
BEST PARSNIP PUREE RECIPE - HOW TO PUREE PARSNIP - DELISH
From delish.com
CHEF THOMAS KELLER'S CREAMY PARSNIP PURéE ... - MASTERCLASS
From masterclass.com
POMME PURéE RECIPE BY GORDON RAMSAY | FRENCH-STYLE …
From masterclass.com
SCALLOPS WITH CURRIED PARSNIP PURéE – THE CRAB & COPPER
From thecrabandcopper.wordpress.com
GORDON RAMSAY PARSNIP PUREE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
PARSNIP PURéE RECIPE - BON APPéTIT
From bonappetit.com
BRAISED OXTAIL WITH PARSNIP PURéE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
TURNIP PUREE GORDON RAMSAY - ILTOROELACAPRATRATTORIA.COM
From iltoroelacapratrattoria.com
BRAISED LAMB SHANK WITH PARSNIP PUREE - GOURMETSLEUTH
From gourmetsleuth.com
GORDON RAMSAY RECIPES | AIOLI
From gordon-ramsay-recipe.com
PARSNIP PUREE RECIPE GORDON RAMSAY - ALL INFORMATION ABOUT ...
From therecipes.info
GORDON RAMSAY PARSNIP PURéE - DATEPALM.MEDIA
From datepalm.media
GORDON RAMSAY RECIPES | "GORDON RAMSAY" "TOAD IN THE HOLE ...
From gordon-ramsay-recipe.com
GORDON RAMSAY PARSNIP PUREE BEST RECIPES
From cookingtoday.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love