/assets/logos/nzww.svg
Recipe

Parsnip, pear and sage purée

Silky and smooth, this parsnip and pear purée trumps even the best mashed potatoes every time. Serve on the side of a beautiful meat dish with some salad greens for a deliciously warming meal.

By Nici Wickes
  • 15 mins preparation
  • 20 mins cooking
  • Serves 2 - 4
  • Print
    Print

Ingredients

  • 500 g (about 4 medium-large) parsnips, peeled and roughly chopped
  • 1 medium floury potato, chopped
  • 3 pears, peeled, cored and chopped – Nici used Belle pears which are quite small
  • 2 sage leaves
  • 20 g butter
  • 100 ml cream
  • salt and pepper, to season
  • olive oil, for drizzling

Method

  • 1
    Place the parsnip, potato, pear and sage in a saucepan. Cover with cold water and bring to the boil. Cook for 20 minutes or until the parsnips are nice and tender. Drain well and let the steam escape. Discard the sage leaves.
  • 2
    Transfer the parsnip mixture to a food processor. Add in the butter and process until the mixture is smooth. Gradually add enough of the cream to make a creamy purée.
  • 3
    Return to the saucepan over a low heat. Stir as it heats through. Taste, season with salt and pepper, then drizzle over the olive oil.
  • 4
    Serve a generous puddle with crispy pork chops and greens. Yum!

Notes

This purée stores well in the fridge for a few days at least. Just reheat and eat!

read more from

/assets/logos/nzww.svg