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Parsnip Cream
- Serves
Four
- Difficulty
Easy
By Gary Rhodes
Published 2005
This purée can be left quite thick or loosened with more milk to a sauce consistency. It is particularly delicious served with lamb.
Ingredients
900 g 2 lb - milk, to cover
a knob
Method
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
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