Although not essential, the wrinkled, toffee-like medjool dates are the best to use for this dish. I’ve also included a rich sauce, which isn’t strictly needed as the date parsnips are very moist, but does add a tasty extra if you want to make it.
Cut away the woody core from each of the parsnip quarters and place the parsnips in a saucepan with the dates, pouring over enough milk to cover. Bring to a simmer and cook for 15-20 minutes until the parsnips are completely tender. To make the parsnip purée, spoon the parsnips and dates into a blender and blitz until smooth, adding some of the milk if needed to loosen. Seaso