Delicious Parsnip Purée with Miso, Artichokes & Burrata Recipe

Name: Delicious Parsnip Purée with Miso, Artichokes & Burrata Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Modern European
Ingredients: 500 grams Parsnips (Peeled and chopped); 2 tablespoons Miso paste; 1 can (400g) Canned butter beans (Drained); 200 grams Jarred artichoke hearts (Drained); 1 ball (125g) Burrata cheese; 2 tablespoons Unsalted butter; 1/4 cup Heavy cream or milk (For the purée); 2 tablespoons Olive oil (For frying); To taste Salt; To taste Black pepper; 1 tablespoon Fresh chives (Chopped, for garnish)

Learn how to make a creamy parsnip purée infused with savory miso, served alongside crispy fried artichokes and fresh burrata. This elegant dish is perfect for a special meal or impressing your guests with its unique flavors and textures.

#Parsnip

#Purée

#Miso

#Artichoke

#Burrata

#Vegetarian

#Side dish

#Elegant

#Dinner

#Date Night

The final elegant dish with burrata and fried artichokes

Recipe Information

15m

Prep Time

30m

Cook Time

45m

Total Time

Servings

Medium

Modern European

English

Nutrition (per serving)

750

Calories

17g

Protein

55g

Carbs

45g

Fat

Close-up of the creamy parsnip purée with toppings

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Crispy fried artichoke hearts

Instructions

0/5 completed

1
Peel and chop the parsnips into small, even pieces for quicker cooking.
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5m
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Peel and chop the parsnips into small, even pieces for quicker cooking.
5m
Choose firm, smooth parsnips without soft spots.
2
Place the chopped parsnips in a pot of salted water and boil or steam until they are very tender, about 15-20 minutes. Drain well.
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20m
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Place the chopped parsnips in a pot of salted water and boil or steam until they are very tender, about 15-20 minutes. Drain well.
20m
Ensure parsnips are fork-tender for a perfectly smooth purée.

3
Return the drained parsnips to the pot. Add butter, miso paste, drained butter beans, and cream. Mash with a fork or potato masher, or blend with an immersion blender until smooth and creamy. Season with salt and pepper to taste.
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10m
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Return the drained parsnips to the pot. Add butter, miso paste, drained butter beans, and cream. Mash with a fork or potato masher, or blend with an immersion blender until smooth and creamy. Season with salt and pepper to taste.
10m
For an extra silky purée, pass it through a fine-mesh sieve after blending.
4
Heat olive oil in a pan over medium-high heat. Add the drained artichoke hearts and fry until golden brown and slightly crispy, stirring occasionally. This should take about 5-8 minutes.
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8m
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Heat olive oil in a pan over medium-high heat. Add the drained artichoke hearts and fry until golden brown and slightly crispy, stirring occasionally. This should take about 5-8 minutes.
8m
Do not overcrowd the pan; cook in batches if necessary for optimal crispiness.
5
Spoon the warm parsnip purée onto serving plates. Arrange the fried artichokes over the purée. Place a fresh ball of burrata cheese on top of each serving. Garnish generously with chopped fresh chives and serve immediately.
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5m
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Spoon the warm parsnip purée onto serving plates. Arrange the fried artichokes over the purée. Place a fresh ball of burrata cheese on top of each serving. Garnish generously with chopped fresh chives and serve immediately.
5m
Warm your plates before serving to keep the dish hot longer.