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.