- 6 Parsnips
- 2 sweet potatoes
- fine salt
- 1 bay leaf
- white pepper
- 1.5 litre white chicken stock/water
- 100g crème fraiche
- 150g diced cold Butter
Sweet potato/Parsnip purée
Ingredients
Method
Cut parsnips/potato into small equal size,
2. Bring chicken stock up to boil slowly in separate small pot
3. Heat a wide pot, add oil, then veg, season straight away, stirring, do not colour, after 5 minutes they will become soft, then add chicken stock, bay leaf, season lightly again and a lid
4. Boil until the chicken stock has reduced 2/3rds (20 mins maybe)
5. When reduced down, check that the vegetables are almost mushy if not add 250g water at a time until cooked through but if they are, add your cream fraiche
6. Blend for 3 minutes on high speed adding diced cold butter in the last 30 seconds of the blending.
7. The puree should be silky smooth, adjust seasoning and Strain through fine chinois with a ladel
8. Cool down, then keep in fridge in airtight container for up to 5 days
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
