Parsnip Purée

Ingredients for Parsnip Purée

• 10 medium parsnips (1.8kg total), peeled and chopped into 1/2-inch-thick slices

• 12 tablespoons (1 1/2 sticks) unsalted butter

• 120ml chicken stock or low-sodium chicken broth

• 1 tablespoon fine sea salt

• 2 teaspoons freshly ground black pepper

How to make Parsnip Purée

In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.