Parsnip Puree with Ghee and Sage

Preparation Time: 30 minutes, serves 4.

A creamy side-dish with complex flavors embodying sweet, earthy, faintly peppery and nutty undertones, perfect for thanksgiving.

The puree can be refrigerated for up to 3 days, and can also be frozen in an airtight container.


  • 2 pounds of parsnips, peeled, trimmed and cut into 1 inch chunks.
  • 2 Tablespoons of Ghee.
  • 1 Teaspoon of kosher salt.
  • 3 leaves of fresh sage.
  • 1/2 teaspoon of ground white pepper.
  • 2 cups of boiling water.


  1. In a non-stick skillet, melt the ghee on high heat, add salt, pepper and fry the fresh sage leaves for about 2 minutes.
  2. Remove the fried leaves and set aside.
  3. Add parsnip and saut√© in the flavored ghee. This allows the parsnip to release it’s sweet and nutty flavors, this takes about 5 minutes.
  4. Pour the water over the parsnips, cover the skillet and simmer on medium heat until the parsnip is tender, about 30 minutes.
  5. Transfer the mixture to a food-processor fitted with steel blades or a food mill. Puree to a creamy consistency. 
  6. Serve and garnish with the fried sage.