From Thomas Keller's MasterClass

Purée: Parsnips

Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.

Topics include: Parsnip Purée

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Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.

Topics include: Parsnip Purée

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I enjoyed the professionalism and pursuit of high quality from Chef Keller. Technique was emphasized along with sound cooking practices. He is clearly intelligent and has a thoughtful approach to all aspects of cooking . He is someone I feel I can learn from and have a great deal of respect for.

Use the egg techniques regularly. Great stuff.

TK is an amazing person;not just a chef. There were some new techniques that leaned. I would say I would have liked to see some more discussion on preparing dishes for multiple servings. I guess it was a little basic for compared to what I was hoping for. But still very helpful. Thanks

This was great class for teaching more than just different techniques in cooking. It gave me a whole new respect for the food, the equipment, and the art of service.

Comments

Leslie O.

Parsnips, where have you been all of my life? WONDERFUL hardly describes the pureed parsnips with dill on top. It was like eating spoonfuls of clouds. I used heavy whipping cream. As I have seen others say, "this will go into a regular rotation for my meal planning." Three parsnips and the liquid completely filled my blender. That first taste was a delight beyond belief!

Oscar B.

Couldnt you make this essentially the same way as the potatoe puree he did earlier? why blender this time?

John N.

This was an amazing side dish and paired beautifully with smoked baby back ribs. This dish is going into regular rotation around here. I've had parsnips before, but I've never had this this way and I've never had them tasting so sweet.

A fellow student

Made puree parsnips for supper. Added a pinch of nutmeg. No dill. Wonderful. No... Amazing! but, oh so rich. Had a tummy ache as a result. Next time I will use milk or a mixture of milk and cream or try almond milk. Have to find a way to lighten up those recipes.

Andrew U.

These proved really popular. The taste was quite sweet. A friends baby could not get enough of it.

Beasley

I used heavy whipping cream on celery root ... very lovely. Not sure I'm a fan of parsnips but the way that the celery root turned out makes me willing to give it a try.

David G.

There's no mention in the recipe of what kind of cream is used; I have a feeling that's why some of the comments from earlier call out the thin-ness in texture. Single cream = 18% fat, Double is about 44%, and whipping is somewhere in between, about 36% fat. They all thicken differently on heat, so possibly the instructor was using double cream to keep its body.

Gerard H.

Seriously? 7 mins of my life I'll never get back.... Cook in cream for 25 mins Put in blender, season and blend. I've paid for this???

Judy

Did he cover the pot during simmering? I don't have a blender, can I get the same results with a food processor?

Arash R.

This is the easiest side dish ever. I like it more than the potato puree as it has a stronger and fresher aroma