This is so good, with anything. If you are a meat-eater, serve it with roast beef or a steak, or lamb cutlets. If you are vegetarian, serve with broccoli or wilted greens tossed with a little ginger and oil, roasted tomatoes and baked mushrooms: colour, crunch, savoury flavours, and rich creamy purée. Mmmm.
1 kg (a good 2 pound) parsnips, peeled and trimmed Large knob of butter Salt Freshly grated nutmeg 200ml (6-7 fl oz) full-fat milk
1 Cut parsnips into slim wedges, discarding any woody centres. Put them in a large saucepan and cover with cold water. Sprinkle with salt and bring to the boil. Cook gently, partially covered with a lid, for 12-15 minutes or until very tender; remove any scum that rises to the surface. Drain, and rinse with warm water, shake off excess water, then purée the parsnips in a food processor (or mash by hand).
2 Have the milk heated to scalding. Beat in the butter, 1 teaspoon of salt, or to taste, and a little nutmeg. Beat in enough hot milk to make the purée light and creamy. The whole operation can be carried out in the food processor bowl.
3 Transfer to a heated serving dish (choose a china dish because it will keep the purée hotter for longer) and serve hot.
For a richer creamier purée, use a little runny cream in place of milk.
Here’s another idea for parsnips Roasted Parsnips with Parmesan Cheese