Alex Hollywood
4-6 large parsnips peeled and chopped into small chunks
80g butter
Juice 1/2 lemon
250 ml double cream
A splash of milk
Salt pepper.
Boil the parsnips til tender in salted water then drain. Add the butter and the cream and mash or blitz smooth season well and add a little lemon juice. Adjust the seasoning and lemon to your taste and serve warm with a little more black pepper.
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