Smooth,velvety parsnip puree.
4 parsnips,peeled and diced into 2-cm pieces
4 garlic cloves,roughly chopped
1L milk
75g salted butter
In a medium-sized saucepan,add the parsnips,garlic,milk and butter. Bring to a simmer and cook for 25 minutes.
Season well,puree in a food processor and serve on the table in a warmed bowl.
Serve with the Blue Ducks' braised beef cheeks.
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