- 300 g parsnip
- 180 ml double cream
- 100 g butter
- Heat the butter in a saucepan and cook the parsnips for one minute on a high heat.
- Add the cream, bring the mixture to the boil then reduce the heat and simmer for five minutes or until the parsnips are tender. Blend the parsnip mixture in a blender until smooth.
- Pass the mixture through a fine sieve and into a clean pan, then season to taste with salt and freshly ground black pepper.