Parmesan & parsnip purée
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- 550g parsnips (peeled and trimmed weight)
- 1 large apple, peeled, cored and cut into chunks
- 2 cloves garlic, peeled
- 2 sprigs thyme
- 2 tbsp olive oil
- 75ml double cream
- 35g Parmesan, grated
- 1 tbsp parsley, chopped
Pre-heat the oven to 200C/180C Fan/Gas 6. Toss to coat in the oil.
Cut the parsnips into even-sized pieces and put them in a bowl with the apple, garlic, thyme and olive oil.
Spread on a baking tray and bake for 30-35 minutes until golden and tender.
Put in a bowl and purée with a hand-held blender, or use a processor. Beat in the double cream. Stir in the grated Parmesan and the chopped parsley. Season with black pepper.