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Parsnip puree

This puree is so creamy, yet it doesn't contain cream!


  • 500 g parsnips
  • 30 g butter (optional, or you could use oil or similar)


  • Peel the parsnips, quarter them lengthways and remove any woody core, then cut into large chunks
  • Put the parsnip chunks in a pan with enough cold salted water to cover
  • Bring the boil then simmer for 10-20 minutes, until tender. Drain and reserve the cooking water in case you need it later
  • Transfer the parsnips to a liquidiser with the butter (or equivalen, if using) and some freshly ground black pepper
  • Process the parsnips to a thick puree, add some of the cooking water if needed
  • Check the seasoning and serve