Parsnip Purée Recipe

Here's a recipe for ridiculously smooth and creamy parsnip purée. A few ingredients, a little time to meld, followed by some rigorous blitzing action courtesy of your stick blender, vitamix or regular blender and you're left with a gorgeous, rich, and creamy purée that pops on any plate. This goes really well with meat, fish and veg dishes and the bright white colour of the parsnip purée looks fantastic on dark dishes. Recipe for Parsnip Purée: 500 g parsnips, peeled and chopped 300 ml cream 2 cloves of garlic 50 g butter salt to taste Method: Peel and chop parsnips into even sized pieces. Place in a pot with two cloves of garlic, cream, butter and salt. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes until parsnips are extremely soft. Blitz using a blender or stick blender. Serve. I served mine with a gremolata type thing in olive oil. It was just some chopped parsley, chopped garlic, olive oil, lemon zest and salt. If you haven't already, consider subscribing and connect with us elsewhere @chefstudio_ Insta:   / chefstudio_