By Gary Rhodes
This purée can be left quite thick or loosened with more milk to a sauce consistency. It is particularly delicious served with lamb.
Peel the parsnips, cut each lengthways and remove the core before cutting into cubes.
Place the parsnips in a saucepan and add enough milk to cover.
Cover with a lid and simmer for 15-20 minutes until tender. Using a slotted spoon, transfer the parsnips to a food processor and blitz to a smooth texture, adding a little of the milk to loose