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Duo of Chestnut & Parsnip Puree

  • Author: Delphine Fortin
  • Yield: serves 4 1x
  • Category: Savory
  • Cuisine: Plant-based


This duo of chestnut and parsnip puree is a very easy and savory side dish for beef or chicken that will bring you back to the flavors of the fall season.



  • 3,5 oz (100g) parsnip, peeled and cut into cubes
  • 7 oz (200g) potatoes
  • 1 1/2 cup (40 cl) semi-skimmed milk
  • 1,5 oz (40g) butter
  • Salt & pepper
  • 1 garlic clove, crushed
  • 1,5 oz (40g) parmesan, grated
  • 10,5 oz (300g) chestnut puree, unsweetened
  • Fresh Thyme
  • 1 handful hazelnut, crushed


  1. Cook the parnsnip in boiling water in a medium saucepan for about 10 minutes or until it is tender. Boil the potatoes with water in another saucepan and once cooked, drain and let cool for a few minutes before removing the skin.
  2. For the parsnip puree: crush the diced parsnip and the potato with a potato masher. Transfer the puree in a saucepan with 1 cup of milk. Add 2/3 of the butter, a pinch of salt, pepper, crushed garlic and parmesan. Stir over low heat until the milk is absorbed. Set aside.
  3. For the chestnut puree: heat 0,5 cup of milk in a saucepan with the chestnut puree (unsweetened) and add the remaining butter. Melt slowly, then season with salt and pepper.
  4. Set up in the plate directly, using a stainless steel round form, starting with a layer of chestnut puree topped with a layer of parsnip puree. Garnish with cruched hazelnuts and fresh thyme, and serve immediately.