Parsnip puree

Go for a parsnip harvest after the first frosts for a sweeter root.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
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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