Jennifer Paterson

Parsnip and Garlic Puree

Preparation info

    • Difficulty

      Easy

Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

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 parsnips
  • 5 cloves of garlic

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