This smooth puree is an excellent accompaniment to roast meats, poultry and game, and makes a pleasant change from roast parsnips. This was a popular dish in the 16th and 17th centuries, when food with a sweet flavour, such as parsnips, was often served as a complement to savoury dishes.
ingredients
serves 4
900 g (2 lb) parsnips, peeled and roughly chopped
salt and pepper
150 ml (5 fl oz) fresh single cream
chopped fresh parsley, to garnish
method
1. Cook the parsnips in boiling salted water for 35 - 40 minutes, until very tender.
2. Drain thoroughly then return to the pan and mash, using a potato masher. Stir in the cream and season to taste. Heat gently, then serve hot, garnished with parsley.
8 people have helped to review this recipe. Thankyou!
