Artichoke Tureen with Parsnips

Preparation time (without cooling time):

Pin it

Ingredients for 4 servings (8 slices):

  • 8 white gelatine sheets (alternative 12 g powdered gelatine)
  • 250 g parsnips
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 pinch of coarsely ground chilli
  • 1 tbsp finely chopped fresh thyme (preferably lemon thyme)
  • 250 ml jar of vegetable broth
  • 1 can (240 g) of artichoke bottoms
  • 150 g yogurt (10% fat)
  • Salt, pepper, lemon juice and sugar to taste
  • 200 ml whipping cream
  • 1 bunch of parsley


  1. Soak the gelatine in cold water (alternative: prepare powdered gelatine according to package instructions).
  2. Peel and chop parsnips into small pieces. Peel and dice onions and garlic. Heat olive oil in a pot. Lightly braise onions and garlic in the oil. Add parsnips, chilli and thyme and cook briefly. Add vegetable broth, cover and cook for about 15-20 minutes until tender.
  3. In the meantime drain artichoke bottoms. Quarter half of the artichoke bottoms and set aside. Finely dice the remainder.
  4. Purée parsnips with a hand blender. Add finely diced artichokes and also purée. Drain gelatine and dissolve in the hot mixture. Stir in yogurt and season well with salt, pepper, lemon juice and sugar. Chill mixture in refrigerator until it begins to set.
  5. Whip cream. Rinse parsley, shake until dry and then chop finely. Fold cream, the remaining artichoke bottoms and parsley into the parsnip-artichoke mixture.
  6. Rinse a loaf pan (approx. 20x12 cm) with cold water and pour in the mixture. Chill in the refrigerator for 3-4 hours. Then carefully run a knife along the edge to loosen, dip the pan into hot water for a few seconds and then unmould. Cut into slices and serve. 

Click here for more information on cooking and baking with gelatine.

Nutritional values per serving approx.:

  • Calories: 120
  • Joules: 505
  • Protein: 2.9 g
  • Fat: 10.8 g
  • Carbohydrates: 3 g