Parsnip Purée
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Step 1 of 10
1 of 10
Place the parsnips, potato, garlic and thyme in a saucepan.
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What you are cooking with
- 1 kg Parsnips, peeled and roughly chopped
- 200 g Potato, peeled and diced, optional, for extra smoothness
- 150 ml Full cream milk
- 150 ml Fresh cream
- 100 g Unsalted butter, cold and diced
- 2 each Garlic, cloves
- 1 each Thyme, sprig
- to taste Salt
- to taste White pepper
- a few drops Lemon juice