Parnsip fluid gel / puree

I am wanting to make a parsnip puree / gel for a dish and could use some advice.

Should I start with the butternut squash puree recipe? I'm interested in a creamy type of puree, would it work to use the soubise gel recipe and add parsnips, adjusting the ratio of gellan accordingly?

Also, I don't think it was ever mentioned, but can the soubise fluid gel be served warm?

I am planning on serving with microwave cippolini confit, farro, fennel pollen dusted pork chops, and mizuna.

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Brendan_Lee_56950

gellan fluid gels can definitely be served warm, hell even agar ones can be served fairly warm. I would probably lean towards the butternut squash puree technique and thicken with some xanthan to see how you like the texture, i did it with acorn squash last night and it was easily spreadable as a base to a dish and could easily stand up on it's own. That would save you having to mess with gellan if you didn't have to.

Samuel_68313

I doubt it is really necessary to make it into a fluid gel is it? I'd probably just thinly slice peeled and cored parsnips and cook at 85 for twenty minutes. Blend with just a little bit of honey caramel and 0.1% xanthan, pass through a sieve and season to taste.

mike.minasian

Probably not, that's kind of the was thinking about the "butternut squash" method. I'll probably do something like your suggestion, blending in some onions and maybe some dairy for richness.

Chris_Young_80640

The soubise adapts very well to potato, parsnip, and other root vegetables. You can get a very different texture if you essentially sieve out the plant solids and use gellan to create a fluid gel. It's a different, lighter texture than a traditional puree that is simply thickened with the plant solids.

mike.minasian

Awesome, I'll test it that way first!