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Parsnip and Garlic Puree
- Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
I invented this concoction and have won over the most ardent of parsnip haters (always due to filthy boiled parsnips at school).
Ingredients
900 g 2 lb 5 cloves
Method
Peel the parsnips, quarter them and cut into chunks. Have ready a saucepan of boiling salted water. Throw in the garlic cloves for a few moments’ boiling, retrieve with a slotted spoon and peel. Put the parsnips and garlic in the water to boil until tender, about 5-7 minutes. Drain well and either process or put through a mouli-légumes sieve. Beat in the butter and then the cream. Season with s
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