Go Back
Gordon Ramsay Parsnip Purée Recipe

Gordon Ramsay Parsnip Purée Recipe

My Gordon Ramsay-style parsnip purée recipe — simmered in milk, blitzed until silky, and finished with butter and nutmeg.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 People
Course: Side Dish
Cuisine: British
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 800 g parsnips peeled and chopped
  • 300 ml whole milk
  • 200 ml vegetable or chicken stock
  • 1 bay leaf
  • 60 g unsalted butter
  • 1/4 tsp freshly grated nutmeg
  • Salt and white pepper

Method
 

  1. Simmer parsnips in milk, stock, and bay leaf for 18–20 minutes until soft.
  2. Remove bay leaf, drain, reserving liquid.
  3. Blend hot parsnips with butter until smooth, loosening with reserved liquid if needed.
  4. Add nutmeg, season, blend briefly.
  5. Serve immediately.

Notes

Blend while hot for the smoothest texture — cold parsnips turn gluey when blended.
Simmering in milk and stock keeps more flavour in the vegetable itself.
Freezes well for up to 2 months; loosen with milk when reheating.
White pepper keeps the purée looking clean, without dark flecks.