Parsnip purée

Ring the changes and rustle up Jo Pratt's deliciously different recipe for smooth parsnip purée with a hint of nutmeg
By Jo Pratt
Parsnip purée
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 4 medium parsnips, peeled, quartered and central core removed
  • 400 ml milk
  • nutmeg
  • salt, and ground white pepper

Method

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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