How to make it

  • Melt the butter in a frying pan over a low heat and cook the parsnips until completely soft and falling apart (about 25 minutes). Add the cream and bring to the boil. Season, then liquidise to a smooth purée. Keep warm.
  • Is fabulous served with lamb fillet and a red wine reduction, real comfort food!

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • valinkenmore 3 years ago
    Love parnsips --- will be trying this one soon!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes