Parsnip Puree

This is one of my favourite purées and, again, it can be made with water if you like. I love it with crumbed lamb cutlets and a little fresh mint sauce; a match made in heaven. It is also great with roast chicken. Parsnips are best in autumn and winter, as they get a little woody if available in summer, and never have as good a flavour. At their best, they are the sweetest and yummiest of vegetables. Try them roasted and, of course, they are a welcome addition to any winter stew or soup.