Melt the butter in a heavy-based saucepan over a low heat. Add the onion and sweat for 5 minutes without colouring. Add the parsnips and sweat for a further 5 minutes without colouring. Pour in the cream and season to taste with salt and freshly ground pepper. Bring to the boil, reduce the heat and simmer for 20 minutes until the parsnips are tender. Transfer the parsnips to a food processor and blend to a smooth purée. Pass the purée through a fine sieve into a clean saucepan. If the purée is too thick, thin with a little milk and adjust the seasoning if necessary.
© 2005 Liam Tomlin. All rights reserved.