Pear brings out the sweetness of parsnip in a puree to pair with pork – think bangers, cutlets or roast belly.
- Place the parsnip, potato, pear and thyme in a saucepan. Cover with cold water. Cover and bring to the boil over high heat. Uncover and cook for 20 minutes or until very tender. Drain well. Discard thyme.
- Transfer parsnip mixture to a food processor. Add the butter and process until mixture is smooth. Gradually add enough cream to make a smooth puree.
- Return to the pan over low heat. Stir for 2 minutes or until heated through. Season.
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Cutting Board Set