Parsnip dessert

Our guest chef this month is the Finnish chef Sasu Laukkonen. His no-waste style of cooking and use of self-picked ingredients in his restaurant Chef & Sommelier* gained him global fame. In summer 2017, he decided to close this restaurant and start a new adventure. He opened a new restaurant on the same location, but with a new name and concept. 

When he opened Chef & Sommelier in 2010, Sasu wanted to his guests to experience the beauty of pure, natural, and organic ingredients in a relaxed and comfortable way. This remains an important aspect at Ora, but there are a few changes. The restaurant now features an open kitchen with a bigger focus on Finnish ingredients and preparations. ‘Finland is a country of lakes and forests,’ explains Sasu. ‘The basis of Finnish cuisine is fairly simple, but the products that grow here are magnificent! We have always been far too modest about this in Finland.’ Together with his team, Sasu cooks modern cuisine but always uses local ingredients as the basis for his dishes. The menu changes frequently and depends on the local micro-seasons and the availability of products. But Sasu also likes spending his time on the other side of the pass to meet his guests. His focus is not only on cooking, but he also cherishes hospitality.

Dessert, serves 4.

Creation by Sasu Laukkonen, Ora Restaurant, Helsinki. 

Parsnip dessert

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milk 4.5%



cream 28%



parsnip leaves blanched in boiling water for 4 minutes, cooled down and pressed dry






egg white






parsnip skins






parsnip, peeled












cinnamon sticks

As needed


whole parsnip with skin

Preparation method: parsnip leave meringue parfait
  • Blend the parsnip leaves with the cold milk for three minutes and pass through a fine sieve.
  • Bring the green milk and the cream to the boil for the parfait base. Use a little of this liquid to mix with the maizena.
  • When boiling, add the maizena mix to thicken immediately, then cover and cool down quickly.
  • Heat up the sugar and egg whites to 74°C and whip until reduced to room temperature.
  • When the parfait base is cooled down and the meringue is at room temperature, mix them so that the mixture remains fluffy. Pour into forms and freeze in the blast freezer.
Preparation method: fried parsnip skins
  • Heat up your oil to 160°C and deep fry the parsnip skins until golden brown. Place on kitchen towel to drain before serving.
Preparation method: parsnip purée
  • Steamthe peeled parsnip for 25-40 minutes until it cracks open in the middle – then blend it with as much milk as needed to make a silky purée.
Preparation method: cinnamon-marinated parsnip
  • Cut the parsnip to julienne. In the meantime add cold water and the cinnamon sticks to a pan and bring to the boil. Then set aside to cool down.
  • When the mixture is lukewarm, add the parsnip julienne and cool it down for marinating and ready for serving. 
Preparation method: parsnip powder
  • Dehydrate the whole parsnips for three to four days at 45-50°C.
  • Use a blender to grind the parsnip into a powder.
Finishing and presentation
  • Put the parsnip leave meringue parfait and the parsnip purée on a plate.
  • Dust the parsnip leave meringue parfait with parsnip powder and garnish with fried parsnip skin and cinnamon-marinated parsnip julienne.

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