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