Side Dish: France – Purée de Panais et Pommes de terre au Beurre Noisette (Brown Butter Parsnip and Potato Purée)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.54 cm) chunks
12 oz (340 g) parsnips, peeled, woody cores removed, cut into 1-inch (2.54 cm) chunks
1 small garlic clove, lightly smashed
Kosher salt, to taste
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed (plus more as needed)
2 tbsp (30 ml) crème fraîche or sour cream
2 tbsp (30 ml) finely snipped fresh chives
1 / 2 tsp (2.5 ml) finely grated lemon zest
Freshly ground white pepper (or black), to taste
Pinch of freshly grated nutmeg (optional)

Show original ingredient measurements

1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
12 oz / 340 g parsnips, peeled, woody cores removed, cut into 1-inch chunks
1 small garlic clove, lightly smashed
Kosher salt, to taste
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) whole milk, warmed (plus more as needed)
2 tbsp crème fraîche or sour cream
2 tbsp finely snipped fresh chives
1 / 2 tsp finely grated lemon zest
Freshly ground white pepper (or black), to taste
Pinch of freshly grated nutmeg (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place potatoes, parsnips, and garlic in a pot, cover with cold water by 1 inch (2.54 cm), and season generously with salt. Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15–20 minutes.
While they cook, brown the butter: melt butter in a small skillet over medium heat, swirling, until the milk solids turn deep golden and smell nutty, 3–5 minutes. Remove from heat.
Warm the milk in a small saucepan or microwave until steaming.
Drain the potatoes and parsnips well; discard the garlic. Return vegetables to the hot pot over low heat for 1 minute to evaporate excess moisture.
Pass through a ricer or mash until smooth. Stir in the warm milk and half of the brown butter, then the crème fraîche. Season with salt and white pepper; adjust consistency with a splash more milk if needed.
Fold in chives and lemon zest (and nutmeg if using). Transfer to a warm serving dish and drizzle the remaining brown butter over the top before serving.

Place potatoes, parsnips, and garlic in a pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil, then reduce to a gentle simmer and cook until very tender, 15–20 minutes.
While they cook, brown the butter: melt butter in a small skillet over medium heat, swirling, until the milk solids turn deep golden and smell nutty, 3–5 minutes. Remove from heat.
Warm the milk in a small saucepan or microwave until steaming.
Drain the potatoes and parsnips well; discard the garlic. Return vegetables to the hot pot over low heat for 1 minute to evaporate excess moisture.
Pass through a ricer or mash until smooth. Stir in the warm milk and half of the brown butter, then the crème fraîche. Season with salt and white pepper; adjust consistency with a splash more milk if needed.
Fold in chives and lemon zest (and nutmeg if using). Transfer to a warm serving dish and drizzle the remaining brown butter over the top before serving.