Page title and description
Sauces, conserves & preserves
Parsnip purée
As well as being a classic accompaniment to roast duck, this silky-smooth recipe works well as a dip or as a weaning dish. The milk or cream could also be substituted with crème fraîche for a lighter, sharper finish. Some of the veg could be replaced with celeriac, swede, carrots or even apples.
Ingredients
- 200g parsnips, peeled and roughly chopped
- 100g potatoes, peeled and roughly chopped
- 60g butter
- 120ml milk or single cream
- nutmeg, grated, or ground cinnamon, to taste
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
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Step 1
Cook the parsnips and potatoes in boiling salted water. Drain thoroughly, and return to the pan.
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Step 2
Add a large knob of butter, and start mashing over a low heat. Gradually mash enough milk or cream to give a creamy purée. Season with nutmeg or cinnamon, and plenty of salt and pepper. Serve.