Posts Tagged ‘turnip’

Recipes For Swede And Parsnip Puree

Sunday, January 23rd, 2011
Parsnip Puree With Partridge And Mashed Potato

Parsnip Puree With Partridge And Mashed Potato

Yesterday, we ate a brace of partridges with mashed potato and parsnip purée.  I noticed a theme had crept recently in my cooking.  It was not to do with the meat or general cooking style, but that I had been enjoying my winter root vegetables.  We like to eat what is in season, or more particularly to veer away from flown in produce, where we can all have the luxury of beans or sprouting broccoli in the dark days of winter.

The problem is that we forget about classic ways of eating in the winter, dropping root vegetables, dried beans and pulses from our diet.  These foods, especially beans like haricot beans, are great for the stomach and circulation, so they make hearty casseroles full of goodness and taste, yet we focus on quickly cooked meats and greens that lack substance, however good they may be for your theoretical dietary needs.

Last week, for example, we complemented Steak And Kidney Pudding with Swede Purée, while this week I chose to make Parsnip Purée with the Roasted Partridge.  They are wonderfully simple recipes and taste so delicious, and can be varied with whatever ingredients you have or can easily lay your hands on.

Recipe for Swede Purée

1 dessertspoon sunflower oil
1 clove garlic, chopped finely
250g onion, chopped finely (medium sized onion)
500ml vegetable bouillon (made as 1 dessert spoon of vegetable bouillon powder plus 500ml boiling water)
700g turnip / swede, chopped into 3cm/ 1 inch cubes
Salt & pepper to taste, or 1tsp of Steenbergs Perfect Salt seasoning

Chop The Swede Into 1cm Chunks

Chop The Swede Into 1cm Chunks

1.  Heat the sunflower oil in a heavy bottomed pan, then add the garlic and onions and fry gently for 5 minutes until translucent.

2.  Add the swede and stir into the garlic-onion mix, then pour over the vegetable bouillon.  Bring the stock to the boil and simmer for about 15 minutes until the swede is soft.  If needed, top up the stock with a little more water, but we are trying to get as little liquid in as possible.

Add Stock To The Swede

Add Stock To The Swede

Puree The Cooked Swede To A Thick Consistency

Puree The Cooked Swede To A Thick Consistency

3.  When cooked, transfer the cooked swede, together with the garlic, onions and stock, to a food processor.  Add 2 tablespoons of double cream and process to a thick purée.  Check the seasoning and add salt and pepper to taste.  Serve warm.

Recipe for Parsnip Purée

1 dessertspoon sunflower oil
1 dessertspoon olive oil
125g onion-leek mix, chopped finely (it could be just onion here)
300ml vegetable bouillon (made as 1 dessert spoon of vegetable bouillon powder plus 300ml boiling water)
450g parsnip, chopped into 3cm/ 1 inch cubes
2 tbsp crème fraiche 
1 tbsp chopped parsley
Salt & pepper to taste, or 1tsp of Steenbergs Perfect Salt seasoning

1.  Heat the sunflower and olive oils in a heavy bottomed pan, then add the leek and onions and fry gently for 5 minutes until translucent.

Fry The Leeks And Onions In Olive Oil And Sunflower Oil

Fry The Leeks And Onions In Olive Oil And Sunflower Oil

2.  Add the parsnip and stir into the leek-onion mix, then pour over the vegetable bouillon.  Bring the stock to the boil and simmer for about 15 minutes until the swede is soft.  If needed, top up the stock with a little more water, but we are trying to get as little liquid in as possible.

Simmer The Parsnip In Vegetable Stock

Simmer The Parsnip In Vegetable Stock

3.  When cooked, transfer the cooked parsnip, together with the leek-onion mix and stock, to a food processor.  Add 2 tablespoons of crème fraiche and process to a thick purée.  Add the chopped parsley, then check the seasoning and add salt and pepper to taste.  Serve warm.

Process The Cooked Parsnip To A Smooth Puree

Process The Cooked Parsnip To A Smooth Puree