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Parsnip crème

A super smooth parsnip crème.

Created by Ollie Schuiling, Castle Heemstede*, Houten.

Recipe for 1600g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian


  • 1500 parsnip
  • 300 butter
  • 300 water
  • 16 salt
  •  as needed butter
  •  as needed milk
  •  as needed whipping cream
  •  as needed lemon, zest
  •  as needed salt

Preparation method

  • Peel the parsnips and cut them into cubes.
  • Vacuum seal them with 300g of butter, 300g of water, and 16g of salt.
  • Steam the parsnips in a combi steamer at 100°C for 45 minutes or until they are fully cooked.
  • Blend until smooth in the thermoblender.
  • Freeze in Pacojet cups and churn several times while frozen.
  • As needed, heat a portion of the base cream with butter, milk, and cream until it achieves a smooth consistency.
  • Finish by seasoning with lemon zest and salt.

Serving suggestions

  • Use in a dish with components of trout, mustard and sauerkraut.
  • Delicious when combined with components of apple, green cabbage and scallops.
  • Combines well with components of almond, dark beer and mackerel.