Skye Gyngell's PuréE Of Parsnips

13/10/2010 18:06 | Updated 22 May 2015

Skye Gyngell is the head chef at Petersham Nurseries and here is the second recipe from her autumnal menu from her new book How I Cook.

"Parsnips have a wonderfully sweet nutty taste, which goes beautifully with rabbit, and conveniently this side dish can be prepared ahead of time. Unlike potatoes, parsnips may be puréed using a food processor - ensuring that the final texture is perfectly smooth."

"A good dollop of mustard stirred in just before serving adds a sharp depth that rounds off the flavour. Select parsnips that are blemish-free and small, yet feel heavy for their size."

Jason Lowe

Serves 4


12 small parsnips

few thyme sprigs

sea salt and freshly ground black pepper

40g unsalted butter

120ml crème fraîche

1 heaped tbsp Dijon mustard


1. Peel the parsnips, halve lengthways and remove the central core, using a small knife, then cut into even-sized chunks.

2. Place in a saucepan with the thyme and add sufficient cold water to cover. Add a generous pinch of salt and bring to the boil over a medium heat. Lower the heat and simmer for 25 minutes, or until the parsnip chunks fall apart when pierced with a fork.

3. Drain thoroughly and discard the thyme.

4. Tip the parsnips into a food processor and add the butter, crème fraîche and a little salt and pepper. Purée until completely smooth, then add the mustard and process briefly until evenly combined.

5. Just before serving, reheat the parsnip purée very gently in a pan, stirring frequently so that it does not catch on the base of the pan.

How to create Skye's menu at home

Rabbit with endive and pancetta

Pan-fried girolles

Puree of parsnips

Date and sherry ice cream

These recipes were taken from Skye Gyngell's How I Cook which is published by Quadrille.


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