Caramelised Parsnip Purée

• 200g parsnip (2)
• Enough milk to cover the parsnips in a pan
• 40g unsalted butter
• 15ml of olive oil
• 30ml of double cream
• Preparation Time: 5 minutes
• Cooking Time: 20 minutes

1. Peel and chop parsnips into approximately 2cm cubes and place in a pan.
2. Cover with milk and boil for about ten minutes until parsnips are soft.
3. Drain off and discard milk.
4. Heat oil and butter in frying pan and put in the parsnips.
5. Fry parsnips for about 10 minutes until golden brown.
6. Tip contents of frying pan into food processor and blend until smooth puree.
7. Put puree into bowl or, you can push the blended parsnip through sieve into bowl.
8. Press a piece of clingflim onto the surface of the puree (this prevents skin forming on surface until needed.
9. When ready to serve, heat puree in pan, fold cream and season.

milk, unsalted butter, olive oil, minutes, cooking time

Taken from www.epicurious.com/recipes/member/views/caramelised-parsnip-puree-50143512 (may not work)