Creamy Parsnip Mash
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This puree is delicious served with rich meat dishes such as slow cooked venison.
Category:
Side Dish
Quantity: 8 serves
Ingredients
- 500 g parsnips
- 2 cloves of garlic
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1/4 tsp sea salt
- freshly ground white pepper
Instructions
-
Peel and thinly slice the parsnips.
-
Peel and finely chop the garlic
-
Place the parsnips, garlic, cream, milk, butter and salt into a medium saucepan, bring to the boil and reduce heat, cover, and simmer until parsnips are very soft - being careful to ensure that the milk and parsnips do not catch to the bottom of the saucepan.
-
Remove the lid and continue to cook until liquid is reduced by half,
-
Season with freshly ground white pepper and purée in a blender until smooth.
Notes
The purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.