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!

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  • valinkenmore 7 years ago
    Love parnsips --- will be trying this one soon!
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