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.

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.


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

The salmon & spinach is now one of my favorites as well...SO good!

I really enjoy Thomas Keller's lessons. The pork shoulder a la matignon looks interesting. I really enjoy the way he gives technic instructions along

Wow what can I say? Chef Tom is an incredible human being! His philosophy is spot on, and he’s correct in the fact that cooking is something we create to nurture those who we feed. This class was great, informative and most of all inspirational, wonderful job Chef and thank you for being my inspiration.

I have learned the basics of the fundamentals of french cooking!



Never cooked parsnips before, and now I'm a believer after trying them on the weekend! So smooth and creamy... though one of my kids commented that the consistency reminded him of baby food... keep that up and he'll get no more of my cooking! ;-) Sweet and creamy taste, I had it as a side to the rest of my meal.

A fellow student

Is this served as a side dish, or put over something? I'm trying to picture it on a plate.. just a puree next to the other food, or on top?

santiago S.

Hello there, i have a question. I saw the Spaghetti Aglio e Olio lesson and i saw the garlic confit purée. Then i saw the confit lesson and the garlics in the end doesn't have resistance. So my question is, Do i have to make the process of cream and water for the garlic or just the part of the Blender? Thanks a lot and Thomas Keller you rock!


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.


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.