Parsnip Puree
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 40 minutes concurrently
Serves: 4 as a side dish
- 750g/1.6lb parsnip
- 3 cloves garlic
- 80ml/2.7flozs cream
- 70ml/2.5flozs milk
- 40g/1.4ozs butter
- 6g/0.2ozs fine salt
- Black pepper
Step 1 - First place garlic cloves on a baking tray and roast for 35 minutes at 180C/350F. Meanwhile peel and trim the parsnip and cut into cubes. Boil the parsnip chunks in a large pot of water until very soft. Thermomix directions: place parsnip chunks in the Thermomix with 2 cups of water and set to 25 minutes, 100C and speed #1.
Step 2 - Drain the water well and place the soft parsnips in a food processor or blender then add the garlic, removing the skin. Add the cream, milk, butter and salt and blend until smooth, scraping down sides if needed. Thermomix directions: drain the water well and add the peeled garlic, cream, milk, butter and salt and set to 30 seconds, speed #10. Check for seasoning and add pepper, I also add some finely chopped chives on top.