Parsnip and Parmesan purée
- 550g parsnips, (peeled weight), cored with ends removed, cut into even pieces
- 75ml double cream
- 50g Parmesan, grated
- Chopped parsley
Add the parsnips to a pan of lightly salted boiling water and cook until tender. Drain, reserving a little of the water.
Return the parsnips to the pan and mash (preferably with an electric hand mixer).
Gradually beat in the cream, then add enough of the saved cooking water for the desired consistency. Stir in the cheese and season with pepper. Cool, then refrigerate.
Reheat for 5-6 minutes in the microwave on Christmas Day and serve with parsley.