• 60 g (2¼ oz) unsalted butter
• 200 g (7 oz) parsnip, cored and sliced
• table salt, to taste
• 140 ml (4½ 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.