Parsnip puree

Course Side dish
Servings 10


  • 1 Kg Parsnip
  • 500 Ml Milk
  • 150 g Butter
  • 1 Pieces Lemon juice
  • 1 Tablespoon Mustard


  • Peel the parsnip. Cut in longitudinal direction into four quarters. Remove the woody core. Cut the parsnip into pieces of equal size. Cook in milk with a little water. Add some butter, optional. When the parsnip is cooked, scoop with a slotted spoon out of the hot liquid. Put the parsnip in a blender or food processor (or hand blender ) and puree. Add cooking moisture and puree until the desired thickness is reached and a smooth mass has arisen. Season with salt, pepper and lemon juice. Keep warm until use. Or leave to cool and warm on when it's about to be used.
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