Culinary Arts

Purée: Parsnips

Thomas Keller

Lesson time 7:20 min

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

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Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.

He has helped me to raise the level of cooking as never before

What a beautiful and practical approach! The instruction is honest and genuine and inspires me to cook more and more! Thank you!! Thank you!!

I love the attention to detail on the basics in this class. Perfect! Too many times this detail is seemingly skipped over or quickly passed and assumed to be common knowledge I guess. Thanks Chef Keller. If I ever meet you, I'm buying you an ice cream cone.

This class was great, I specially enjoyed the pasta lessons.


Comments

cmperlas98

Super! Every season the CSA box is filled with parsnips and I always end up putting them in stew to use 'em up. This will be much more fun. A great bed for fish.

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?