Parsnip Puree

This is perfect for pairing with my ‘Venison 2 Ways’ dish, and an absolute winner of a side when you want to impress without too much fuss – It delivers on flavour, texture and taste – What more could you want in a side dish?

Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 2 - 4


Knob butter
Olive oil
Pinch nutmeg
1 medium onion, finely diced
1 clove garlic, crushed
2 parsnips, peeled & diced
200ml milk
1 tbsp cream
10g butter
salt and white pepper


Melt butter & oil in a pan add nutmeg, onion and garlic and sauté until soft and fragrant.

Add the parsnips, toss in the fragrant mixture for 2 – 3 minutes. Pour in the milk, bring to a boil then simmer until the parsnips are lovely and tender.

Drain (keeping a little of the cooking liquor). Pop the parsnips, cream and butter in a blender and pulse and till velvety smooth.

Taste and season with salt and white pepper.