Parsnip Bourbon

• 250 g (9 oz) unsalted butter
• 1 kg (2¼

Melt the butter in a saucepan over a medium heat. Add the parsnips and cook until soft all the way through and deep brown in colour. Cool, then transfer to a vac bag, add the bourbon, seal and cook sous vide for 2 hours.

Place the liquid in the evaporation flask of a rotary evaporator. Set the water bath to 60°C (140°F) and slowly lower the pressure until all the liquid has evaporated.