Parsnip Cream

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This purée can be left quite thick or loosened with more milk to a sauce consistency. It is particularly delicious served with lamb.


  • 900 g (2 lb) parsnips
  • milk, to cover
  • a knob


  • 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