25697

Creamy parsnip purée

  • serves 4 as a side
  • Easy

This creamy parsnip purée makes a silky smooth side for a roast. You need to add potatoes to this for it to emulsify into a smooth purée, but it still has a good parsnip flavour.

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Ingredients

  • parsnips 400g, peeled and cut into chunks
  • potatoes 400g, peeled and cut into chunks
  • milk 200ml
  • butter 100g
  • double cream 100ml

Method

  • Step 1

    Put the parsnips and potatoes into a pan with the milk. Add enough water to cover the vegetables, season well and bring to the boil. Simmer for 20 minutes, or until the potatoes and parsnips have become soft.

  • Step 2

    Drain most of the liquid from the pan (keep it) and add the butter and double cream to the pan and stir until the butter has melted. Using a stick blender or a food processor, blend the parsnips and potato mixture until silky smooth, then taste and season again before serving. Add a splash of the retained cooking liquid if you want a thinner texture.

Nutritional Information

  • Kcals 490
  • Carbs 31.7g
  • Protein 5.6g
  • Fat 36.1g
  • Sugars 9.2g
  • Salt 0.5g
  • Saturates 22.1g
  • Fibre 7.9g
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