This smooth puree is an excellent accompaniment to roast meats, poultry and game, and makes a pleasant change from roast parsnips. This was a popular dish in the 16th and 17th centuries, when food with a sweet flavour, such as parsnips, was often served as a complement to savoury dishes.
SERVES 4
900 g (2 lb) parsnips, peeled and roughly chopped
salt and pepper
150 ml (5 fl oz) fresh single cream
chopped fresh parsley, to garnish
1. Cook the parsnips in boiling salted water for 35 - 40 minutes, until very tender.
2. Drain thoroughly then return to the pan and mash, using a potato masher. Stir in the cream and season to taste. Heat gently, then serve hot, garnished with parsley.
