Parsnip Bisque
The parsnips here were diced and then slowly cooked in heavy cream and water, then seasoned and pureed.
Ingredients
- 30 grams (2tbsp) unsalted butter
- 255 grams (1/2lbs) parsnips
- 240 grams (1 cup) water
- 500 grams (2 cups) heavy cream
- kosher salt to taste (start with 1tbsp)
Equipment
- Vitamix or blender
- Medium / Large Saucepan (2-4 qts)
- Spatula
- Peeler
Prep
- Peels the Parsnips and rough chop them
Cooking Instructions
- Add the water and cream to the saucepan
- Add the parsnips
- If the parsnips are not fully submerged, you can add more water
- Bring the liquid up to a simmer and cook until they are completely soft and tender.
- Once everything is cooked, transfer it to the blender and blend on low
- Gradually increase the speed.
- Once you get about half way to full speed, add the butter and 1 tsp salt
- After you get to high speed, let it run for 30 seconds, then lower the speed down to turn off the blender.
- Taste and check the consistency. If it feels to thick, you can add more water and puree again. With this amount of fat, it should have a smooth, velvety texture to it.
- Adjust any seasonings.
- Remember not to add too much, as you can always add more water, but you can't take it away once it's in there.
- Transfer to a serving bowl
The Finished Dish
Sean Falcon