Creamy and delicious, parsnip puree goes well with roast turkey. It can also be made a day or 2 in advance. Brilliant.

Serves: 4
Preparation & Cooking Time: 20 minutes
Effort Level: Easy
Shelf Life: Can be made 1-2 days in advance and reheated

Ingredients:
500g parsnips
4 tbsp crème fraiche
Nutmeg
Salt & pepper

Equipment:
Chopping board and sharp knife
Large saucepan
Food processor
Colander

Here’s What You Do:
Fill the kettle and put on to boil.

Meanwhile peel and cut the parsnips into thin slices.

Pour the boiling water into a saucepan, add salt and the parsnips. Cook for 10 minutes until tender, then drain into a colander (reserve a tbsp of cooking water).

Next, tip the cooked parsnips into the food processor and blitz to a smooth puree (add the reserved cooking water if the puree is too thick).

Now add the crème fraiche and season to taste with salt, pepper and nutmeg, pulse briefly until just mixed.

Store in an airtight container and keep in the fridge until ready to serve.

Tags: puree, root vegetable, vegan recipe