Silky Parsnip Puree with Apple and Cinnamon
45 min
Under an hour
Kifli Kukták
Preparation method
Clean the parsnips and cut them into approximately 1 cm cubes. Peel the apples, remove the core, and cut them into 1.5 cm cubes. Finely chop the red onion.
In a saucepan, melt 30 g of butter over medium heat, add the onion, and sauté until translucent. Add the apple cubes, sugar, and cinnamon, then let them caramelize slightly, stirring frequently. Finally, add the parsnips and sauté for another 2 minutes.
Pour in 200 ml of water, cover, and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, until all vegetables are tender.
Chef's tip
If you use sweeter apples, you can reduce the amount of added sugar.
Add the cold butter only at the end of cooking and do not boil further – this will make the puree truly creamy and shiny.
You can achieve an even finer texture by pressing the puree through a fine sieve.
35 min
Quick
