Parsnip Purée Recipe | olivemagazine
This purée makes a smooth side for a roast. You need to add potatoes to this for it to emulsify into a smooth purée, but it still has a good parsnip flavour
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 400g parsnips peeled and cut into chunks
- 400g potatoes peeled and cut into chunks
- 200ml milk
- 100g butter
- 100ml double cream
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