A buttery parsnip puree that will compliment perfectly a roast leg of lamb.
6 parsnips
30g unsalted butter,diced
2 tbsp extra virgin olive oil
1 small brown onion,finely diced
2 garlic cloves,crushed
500ml chicken stock or water
sea salt and freshly ground pepper
juice of 1 lemon,to taste
Peel,core and roughly dice the parsnips. Heat the butter and oil in a saucepan with a lid over a low heat and add the onion and garlic. Cook slowly,without colouring,for about 8 minutes,or until soft and sweet.
Add the parsnips and cook for a further 5 minutes,then add the stock and slowly cook the parsnip until most of the liquid has evaporated,about 30-45 minutes. Season well,then blend until smooth,adding more butter if necessary. Finish by adding lemon juice,to your liking.
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