Parsnip cream

Gary Rhodes suggests you add a dash of double cream if you fancy an extra rich finish to his delicious side dish
By Gary Rhodes
Parsnip cream
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 900 g parsnips
  • milk, to cover
  • knob butter
  • salt and freshly ground white pepper


1. Peel the parsnips; cut each one lengthways and remove the core, before cutting into cubes.

2. Transfer the parsnips to a saucepan and add enough milk to cover.

3. Cover with a lid and simmer for 15-20 minutes, until tender. Using a slotted spoon, transfer the parsnips to a food processor and blitz to a smooth texture, adding a little of the milk to loosen if needed. Stir in the butter and season with salt and pepper.

Rate This Recipe