Parsnip Purée

Parsnip Purée Recipe

Beautiful smooth and creamy parsnip purée


  • 500 g parsnips, peeled and chopped
  • 300 ml cream
  • 2 cloves garlic
  • 50 g butter
  • salt to taste


  • Peel and chop parsnips into even sized pieces. Place in a pot with two cloves of garlic, cream, butter and salt. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes until parsnips are extremely soft. Blitz using a blender or stick blender. Serve.
  • I served mine with a gremolata type thing in olive oil. It was just some chopped parsley, chopped garlic, olive oil, lemon zest and salt.


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