Parsnip purée with honey, cinnamon, nutmeg and ginger & orange zest. - The Community Farm

Ingredients

• 400g Parsnips peeled and sliced into small chunks.
• 2 tbsp honey
• 4 tbsp double cream
• 1 tsp dried ginger
• 1/4 tsp ground cinnamon
• 1/4 grated nutmeg
• zest but not pith of 1/2 orange
• 1/2 tsp salt