Creamed Parsnips

1. 1

   Squeeze lemon juice over parsnips, ensuring all pieces are covered.

2. 2

   Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.

3. 3

   Cook on low heat for 15 minutes until tender and broken down.

4. 4

   Slowly bring the double cream to a gentle boil.

5. 5

   Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.