Parsnip and Potato Puree

PARSNIP AND POTATO PUREE

This is also very good if the dish is latticed with thin slices of smoked streaky bacon and put in a hot oven for 10 minutes; in which case omit the parsley until serving.

Serves 4

• 12 oz (350 g) potatoes

• 1 lb (450 g) young parsnips

• 1 tbs butter

• 1/4-1/2 pt (150-275 ml) milk

• Pinch of salt, pepper

• 1 tbs chopped parsley and grated nutmeg to garnish

1. Cook the peeled and chopped vegetables separately in salted water.

2. Mash and then cream with the butter and milk until the puree is light and creamy.

3. Reheat and serve garnished with grated nutmeg and parsley.

More about Parsnip Recipes