Veggie Power part 4.

Creamy parsnip purée, worthy of a place on the crimbo table. Seriously. 

40mins | serves 4 as a side | easy 

Ingredients

400g parsnips, peeled and cut into chunks

400g potatoes, peeled and cut into chunks

200ml milk 

bay leaf

100g butter 

100ml double cream 

Method

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.

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.

Dreamy.

 

Taken from Olive magazine, October 2016.

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