Parsnip & Hazelnut Purée – An Elegant Irish Side for Roasts
Description: Creamy, nutty, and perfectly smooth — this Parsnip & Hazelnut Purée is a refined take on a classic Irish side. The sweetness of roasted parsnips meets the toasted richness of hazelnuts, creating a luxurious accompaniment to roast meats, poultry, or festive vegetarian dishes.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving Size: Serves 4
Ingredients
- 500g (1 lb) parsnips, peeled and chopped
- 50g (½ cup) hazelnuts, toasted
- 1 tbsp butter
- 100ml (⅓ cup) cream or milk
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Optional garnish: chopped toasted hazelnuts or fresh herbs
Instructions
Step 1 – Cook the Parsnips
Place the chopped parsnips in a saucepan, cover with salted water, and simmer for 15–20 minutes until tender. Drain well.
Step 2 – Toast the Hazelnuts
While the parsnips cook, toast the hazelnuts in a dry pan for 3–4 minutes until fragrant. Remove skins by rubbing them in a clean towel, then roughly chop.
Step 3 – Blend the Purée
Place the parsnips, hazelnuts, butter, cream, and olive oil in a blender or food processor. Blend until smooth, adding a little extra cream if needed for desired consistency.
Step 4 – Season and Serve
Season with salt and pepper to taste. Spoon onto a serving dish and top with chopped hazelnuts or herbs for garnish.
Serving Suggestion
Serve alongside roast beef, pork, or turkey — or as a sophisticated vegetarian side dish that adds texture and warmth to any Irish table.
