Gruyère, parsnip and thyme beignets | Gourmet Traveller

Ingredients

• 90 gm butter, coarsely chopped
• 1 tbsp thyme leaves, plus extra to serve
• 400 gm parsnips (about 2 large), cored and coarsely chopped
• 3 garlic cloves
• 200 ml milk
• 80 gm plain flour
• 2 eggs
• 120 gm coarsely grated Gruyère
• For deep-frying: vegetable oil