Parsnip purée
Serves 4 as a side
Easy
Total time:
Make this luxuriously creamy parsnip purée for a Sunday roast. You need to add potatoes for it to emulsify into a smooth purée, but it still has a good parsnip flavour
Skip to ingredients
- 400g parsnipspeeled and cut into chunks
- 400g potatoespeeled and cut into chunks
- 200ml milk
- 100g butter
- 100ml double cream
Nutrition: per serving
- kcal490
- fat36.1g
- saturates22.1g
- carbs31.7g
- sugars9.2g
- fibre7.9g
- protein5.6g
- salt0.5g
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.
