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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.

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.

Thomas Keller indeed made me understand the basics of cooking. I not only enjoy cooking more now, unwind by it, nad eat healthier. But it also tastes way better than whatever I have done before.

Absolutely fantastic! Thank you. I'll be studying this over and over to perfect the techniques for Vegetables, Eggs, and Pasta.

Chef Keller is a true professor of the culinary arts. I love his speaking style and ability to impart a sense of precision with regards to cooking. I also share his philosophy that feeding people is nurturing them. My wife says I show my love for people thru the food I prepare for them. Thanks for everything

such a source of inspiration and technique! i ssoooo want to meet Thomas Keller, shake his hand and thank him



I made pureed parsnips tonight and parsnips are my new favorite vegetable. This is delicious.

Stephen J.

love the simple yet always elicits a great response from anyone who tastes it! i would love to know the stoneware he serves it in

Alicia G.

Perhaps I missed it - what is the minimum amount of time that the vegetables need to sit in the pickling liquid?

A fellow student

I have never heard or read about this method of cooking artichokes. Thomas is so direct and engaging in his method of teaching, I feel very confident in trying this in my kitchen.

Douglas V.

Cream (butter too) is outrageously expensive where I am living. Can milk be used instead of cream and water?

A fellow student

Tried making parsnip puree last Sunday for dinner and while the flavor was absolutely amazing, the texture wasn't as smooth as shown in the video. Perhaps I should blend it a little more? Was a bit wary not to over-blend it though to avoid gumminess. How do we tell where the fine line is between not blended enough and too much blending that it turns gummy?

A fellow student

I made the parsnip purée tonight! Oh my goodness, it was so good, rich, and creamy... probably the creamiest dish I've ever had! I've never eaten parsnips before, but I certainly will again! Thanks, Thomas! :D

Corey W.

Because my mother grew up eating a lot of parsnip I rarely got to have it as she wouldn't cook it. But I always relish when parsnip makes it into the roast veggies at a family Christmas because they are similar to sweet potato but they're sweeter. Sweet potato and white sweet potato are my favourite roasted veggies, and parsnips, like white sweet potato is a rare treat.

Paloma D.

Why parsnip pure is not treated as potato pure? Boiled with skin and then smashed on the tamis? This technic will apply to celeriac or the potato pure? Thanks Palo

Ramona W.

The Parsnips Puree was just as delicious at MasterChef Thomas Keller promised it would be. The Parsnips were so sweet and cooking in the cream and blending made them so creamy and delicious. This is definitely a dish to impress guests.