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easy &quick

Parsnip Puree with Blue Cheese and Purple Carrot Cream

QimiQ Benefits

  • 100% natural, contains no preservatives, additives or emulsifiers
  • Creamy indulgent taste with less fat
  • Quick and easy preparation

Minutes

15

Difficulty

easy

Parsnip Puree with Blue Cheese and Purple Carrot Cream
Parsnip Puree with Blue Cheese and Purple Carrot Cream

Ingredients

For 1 recipe

  • Purple Carrot Cream

  • For the turnip puree

  • 142g

    QimiQ Cream Base

  • 372g

    Parsnips, fresh, peeled

  • 36g

    Onion(s), diced

  • 36g

    Butter

  • 59g

    White wine

  • 18g

    White wine vinegar

  • 118g

    Vegetable stock

  • 207g

    Blue veined cheese

  • 7g

    Salt

  • 1g

    Cayenne pepper

  • To bind

  • 8g

    Corn flour / starch

  • 20g

    Vegetable stock

Preparation

  1. For the puree, dlice the turnips and fry in the butter until soft. Do not allow to colour.
  2. Douse with the white wine and vinegar. Reduce and add the vegetable stock and QimiQ Sauce Base.
  3. Allow to cook until the turnips are tender. Place the mixture in a bowl cutter, add the blue cheese and blend smooth.
  4. Bring back to the boil, bind with the starch/ vegetable stock mixture and simmer for 3 minutes.
  5. Season to taste, mix well and chill.
  6. Assemble and garnish with slices of chiili and beetroot cress.
Some doughy looking food

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