This is such a good way to use wonky-looking parsnips that are awkward for roasting – it’s a lovely quick recipe as well, so a good one if you want to add an extra dish to a roast dinner if extra guests suddenly show up. It also makes a great base for a winter lunch – try serving it with roasted squash or carrots, some kale and a sprinkle of toasted nuts and perhaps some dried cranberries.
Ingredients (serves 4 as a side dish)
- 2-3 medium parsnips, peeled & chopped
- 1 tbsp double cream*
- 1 tsp fresh thyme leaves (optional)
- Small knob of butter* (eg 1-2 tsp)
- Pinch sea salt
Method
- Add the parsnips to a pan of boiling water and cook on a medium heat for 20-25 mins until tender.
- Once the parsnips are tender and fall off a knife blade easily, drain them reserving approx 3tbsp of the cooking water.
- With a hand blender, blitz the parsnips with the cream, and add some of the cooking water to the desired consistency. 1 tbsp will make it a bit more like a mash, 2-3 tbsp will bring it to a smoother puree.
- Season with a pinch of sea salt and stir in a small knob of butter.
- Serve sprinkled with the thyme leaves.
*You could try substituting cream/butter for 1 tbsp oat cream.