Smooth, velvety parsnip puree.
4 parsnips, peeled and diced into 2-cm pieces
4 garlic cloves, roughly chopped
75g salted butter
In a medium-sized saucepan, add the parsnips, garlic, milk and butter. Bring to a simmer and cook for 25 minutes.
Season well, puree in a food processor and serve on the table in a warmed bowl.
Serve with the Blue Ducks' braised beef cheeks.