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.

knew most of it but learned some useful additional tricks and use of some tools (scraper) that I hadn't consider before. Generally pleasant delivery.

I've learned new ways to think of cooking what most would consider ordinary dishes, but raising them to a much higher level of quality. I've also very much enjoyed watching a true professional move in the kitchen.

I appreciate the hard work and the humility of chef Keller. I look at the finished product with respect and the thought process that went with it.

This has been my favorite masterclass so far! I loved how he really filled the space during the instructions, even if something needed to simmer he would just talk about something else and even the wait time became a learning experience. I have grown so much with this class and I can't wait to do a second run-through (just my learning style, its what I like to do). Thank you Thomas Keller!

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?