parsnip purée

2 ½ parsnips
60ml milk
½ tbsp butter

Peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside

Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blen until toatally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.