Peel and slice the onions thinly and, in a deep pot, sauté in the butter with the garlic for 3 minutes, stirring occasionally. Add the parsnips and
Test a piece of parsnip to see if it’s done and, when it is, drain through a colander and reserve the liquid. Put the parsnip mix into a food processer with the olive oil and purée well, adding some of the reserved liquid to bring it to the consistency you want (this will depend on what you intend to use it for). Test for seasoning and gently mix in the oregano and spring onions.
© 1997 Peter Gordon. All rights reserved.