Bring parsnips garlic cream milk and butter to a boil in a medium saucepan. Place the warm veggies in a food processor with the.

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Remove the parsnips and garlic with a slotted spoon and.

Parsnip puree recipe. Method Melt the butter over a medium heat in a large saucepan. Add 1 12 cups water and pulse until puréed to the desired consistency. Add more water if necessary.

Simmer for 15 minutes. Season with salt and pepper. Place parsnips on a large baking tray and drizzle with 2 tablespoons oil.

Drain and reserve some of the liquid. Drizzle the honey over the parsnips followed by the oil and the salt. Cut off top of garlic head and.

Reduce heat cover and simmer until parsnips are very soft. Arrange the parsnips so there is space between each. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of.

Add the cream and milk. Quarter the parsnips lengthwise and lay them on a sturdy baking pan. Preheat oven to 200C 180ºC fan.

Add the parsnips and garlic to the pan and sauté for 5 minutes. Roughly chop the parsnips. Cook the chopped parsnips in a pot with the stock for 15-20 minutes until very tender.

Drain the vegetables reserving the cooking liquid and discard the bay leaves. Season with salt and pepper and blend until the parsnip puree is totally smooth. When all the veggies are ready add them to the blender along with the olive oil and lemon juice.

Put cooked parsnips into a blender or food processor. Bring to the boil then reduce to a simmer. Using your hands toss the parsnips to ensure they are coated with the ingredients.

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