A buttery parsnip puree that will compliment perfectly a roast leg of lamb.
30g unsalted butter, diced
2 tbsp extra virgin olive oil
1 small brown onion, finely diced
2 garlic cloves, crushed
500ml chicken stock or water
sea salt and freshly ground pepper
juice of 1 lemon, to taste
Peel, core and roughly dice the parsnips. Heat the butter and oil in a saucepan with a lid over a low heat and add the onion and garlic. Cook slowly, without colouring, for about 8 minutes, or until soft and sweet.
Add the parsnips and cook for a further 5 minutes, then add the stock and slowly cook the parsnip until most of the liquid has evaporated, about 30-45 minutes. Season well, then blend until smooth, adding more butter if necessary. Finish by adding lemon juice, to your liking.