Creamy Parsnip purée

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.