Creamed parsnip
View the full article on guardian.co.ukServes 4-6
- 750g parsnips
- 350g milk
- 2 cloves garlic
- 1 lemon
- 30g ground almonds
- 70g olive oil
- 0 black pepper
Step 1
Place in a pan with the milk and bring to the boil.
Step 2
Simmer for about 20 minutes, or until the parsnips are soft.
Step 3
Drain well and transfer to a food processor.
Step 4
Add the garlic, lemon and almonds.
Step 5
Blitz and slowly add the olive oil until you have a puree the consistency of a light mash.
Step 6
Season well and serve.