Parsnip puree

Go for a parsnip harvest after the first frosts for a sweeter root.
  • 500g parsnips, peeled and sliced
  • Salt and freshly ground black pepper
  • 125ml milk
  • 125ml double cream
  • 4 cloves of garlic, peeled and gently smashed
  • 1 sprig of thyme
  • 1 bay leaf
  • 100g unsalted butter
  • Extra-virgin olive oil
  • Parsley for garnish
1) Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.

2) Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

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