Parsnip Puree

Apart from roasting parsnips this Parsnip Puree is really the most delicious way to eat this lovely root vegetable. You will see it on lots of expensive restaurant menus served up alongside sea bass or scallops, fillet steak or venison, often topped with complimenting parsnip crisps of crispy fried pancetta. You will recognise it, as it will be smeared on your plate in a teardrop shape which seems to be obligatory when serving purees in posh restaurants.

If you can’t afford to go to expensive restaurants, give it a try at home. It is super indulgent and somehow tastes expensive, especially with a little drizzle on white truffle oil and is a really good way of spoiling yourself when you feel you deserve a treat.

Parsnip Puree

450g parsnips (about 3) peeled, thinly sliced

2 garlic cloves, thinly sliced

125 mls (½ cup) double cream

125 mls (½ cup whole milk

2 tablespoons unsalted butter

Sea salt

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. You should be able to mash them with a wooden spoon. Uncover and if necessary reduce any liquid, or add a little water depending on how dry it is; season with salt. Purée with a hand blender until  really smooth. Unlike potato, you cannot over puree it. Add pepper if you like – white pepper if you want to be poncy.

Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.

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