My parsnips didn’t germinate first time so by the time I had resown them it was March and they’ve taken this long to grow. They’ve yet to go to seed so I’m making the most of them as I need the space they’re in for some squash. I served this puree warm as part of a quartet of dips, The four made a stunning visual contrast with creamy parsnip puree, bright orange carrot and coriander dip, deep red beetroot relish and delicate pale green broad bean and feta dip. All the vegetable and herb ingredients were from my garden. You could serve pasnip puree as an alternative to mashed potato. The tartness of the lemon balances well the sweetness of the roots and it’s nice to know you can make a delicious dip with just three ingredients.
500g parsnip (peeled and chopped into even pieces)
Two tablespoons olive oil
Grated rind and juice of a large lemon
Salt and pepper to taste
Roast the parsnips in the oil in a large roasting pan in a pre-heated oven for about 45 minutes at 200 degrees C until soft and browned at the edges. Scrape the parsnips and any juices into a blender, add the lemon zest and juice and puree until smooth. Add enough hot water to get a consistency you like. Taste and season with salt and pepper.