- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 4 medium parsnips, peeled, quartered and central core removed
- 400 ml milk
- salt, and ground white pepper
1. Place the parsnips in a medium sized saucepan and cover with milk. Cook until tender.
2. Transfer the cooked parsnips to a liquidiser with about 400ml of the milk, and a good grating of nutmeg (about 1 teaspoon). Season to taste with salt and freshly ground black pepper. Blitz well until the mixture is really smooth. Serve as a vegetable accompaniment or an alternative to mash.
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