A velvety puree of parsley root simmered in cream and scented with herbs is an old recipe from my restaurant days I used for tasting menus. Also known as a fondant, it's an elegant way to serve parsley root, celeriac, or even parsnips. It's great all alone, but can also be added to mashed potatoes to serve more people.

A small saucepot of parsley root puree next to fresh parsley roots on a cutting board. — A puree or fondant made from simmering roots in cream.

How to Make Parsley Root Puree

If your parsley roots are very clean you can simply scrub them and cut into pieces. If your roots are homegrown or visibly dirty it's a good idea to peel them which will guarantee the color stays perfectly white. Once the roots are cleaned or peeled they're cut into small pieces.

Cleaning parsley roots by scrubbing with a dish brush in a bowl of water. — Scrubbing the roots with an abrasive pad to clean them.

Peeling parsley roots with a vegetable peeler. — Peeling the roots with a vegetable peeler is optional.

Peeled parsley roots cut into pieces on a cutting board. — Peeled cut roots ready to cook.

The cut roots are put into a small sauce pan with heavy cream-just enough to nearly cover them. If you don't want to use whipping cream, half and half will work but isn't quite the same. Put a piece of parchment on top of the roots, bring them to a simmer and cook on medium heat until they're tender and nearly falling apart.

Adding heavy cream to a pan of parsley roots before cooking. — Adding cream to the roots.

Covering a pan of root vegetables and cream with parchment before cooking. — Covering the pan with parchment before cooking.

When the roots are tender and most of the liquid's evaporated it's pureed in a blender. A Vitamix blender is ideal here. A food processor can work in a pinch but it will never be quite as smooth.

Cooked parsley roots in a blender ready to puree. — Put the cooked roots in a highspeed blender.

A blender filled with pureed parsley root. — The puree should be silky smooth when it's done.

Once the puree is made it can be served right away, kept warm in an oven with a lid or a piece of parchment on top. It can also be made ahead of time, cooled and reheated, which is how chefs use it in restaurants.

How to Serve the Puree

Think of the puree as something in-between a side dish and a sauce. Depending on the dish it can be spooned onto a plate and spread out with an off-set spatula, or left in a mound like mashed potatoes.

Spreading parsley root puree on a plate with an off-sets spatula. a — Spreading the puree on a plate with an off-set spatula.

It's can be served alongside grains, beans and vegetables or as a substitute for a starch. For a milder flavor it can be mixed into mashed potatoes instead of milk and butter.

Deckle steak or spinalis with parsley root puree and wild ramp butter. — Deckle steak / spinalis with parsley root puree and ramp butter.

Spread onto a plate or in a small mound it's the perfect bed for just about any protein. I've served it with scallops, braised short ribs, pan roasted chicken, quail, liver and foie gras to name a few.

Pan roasted quail with parsley root puree, resiling mustard jus and roasted grapes. — Pan roasted quail with parsley root fondant, resiling mustard jus and roasted grapes *(from a wine dinner at my first restaurant, 2016)*.

The puree will hold a bit of rich sauce and plays well with brown butter, red wine, or lemon sauces. Purees like this made from celeriac, sunchokes, and cauliflower are particularly good with seared sea scallops.

It can also be used with vegetables or as a component of vegetarian entrees like mushroom steaks. I like spreading a spoonful on a plate and using it as a bed for roasted mushrooms and wilted greens.

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Parsley Root Puree

A velvety smooth puree of parsley root. It can be served on it's own or used to make parsley root mashed potatoes. Makes about 3 cups.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: French

Servings: servings

Calories: 136kcal

Author: Alan Bergo

Cost: 10

Equipment

1 Highspeed blender or food processor
1 3 quart saucepot
1 Cheesecloth optional
1 wooden spoon

Ingredients

2 lbs Parsley root scrubbed or peeled
8 oz heavy cream
2 tablespoons unsalted butter
½ teaspoon kosher salt plus more to taste

Herb Bouquet (optional)

2 Small sprigs of fresh thyme
2 Fresh sage leaves

Instructions

Tie the herbs in cheesecloth to make a small bundle if using.
Peel the parsley root. If they're very clean they can simply be scrubbed.
Thinly slice the parsley root into ½ inch rounds.
Put the parsley root and cream in a sauce pot about 8 inches wide. Cover with a circle of parchment paper. Bring the pot to a simmer over medium heat.
Put the herb bundle in the bottom of the pot if using to help it infuse into the cream.
Cook for 15-20 minutes until the roots are very tender. Stir the pot occasionally, until most of the liquid is absorbed. Discard the herb bouquet, pressing any liquid back onto the roots.
Transfer the parsley roots to a highspeed blender or food processor, add the butter and puree until smooth. Double check the seasoning for salt and adjust until it tastes good to you.
The puree will keep in the fridge for 4-5 days. You can keep it in a warm oven covered with parchment or a lid before serving.
Serve the puree as a dollop on a plate as you would a small serving of mashed potatoes. It's fantastic with scallops and fish, as well as poultry.

Video

Notes

The puree can be served as-is, or used to flavor mashed potatoes. It's thick and can splatter on a stove so I like to hold it warm in a small sauce pot covered with parchment.

Nutrition