Parsnip Cream

Preparation info

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By Ben Shewry

Published 2012

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  • 60 g ( oz) unsalted butter
  • 200 g (7 oz) parsnip, cored and sliced
  • table salt, to taste
  • 140 ml ( fl oz) milk


In a small saucepan over low heat, melt the butter. Add the parsnip and a pinch of salt and sweat for 20 minutes without colouring. Add the milk and simmer until the parsnip is tender. Check the seasoning. Blend in an upright blender for 5 minutes. Pass through a fine sieve and check the consistency and seasoning. Pour into an airtight container and cover with baking paper to prevent a skin forming.