Making a bid for your festive spread…
Ingredients
5 medium parsnips
Milk (regular or plant)
200g cooked lentils
A few sprigs of thyme
A few sage leaves
A handful of radicchio leaves, washed
A good pinch of chopped or dried parsley
Knob of butter (optional)
Salt & pepper
Olive oil
Recipe
1. Chop up two of the parsnips roughly into pieces around 1 cm or less. Place in a saucepan with milk to cover, salt and some thyme. Bring to a simmer and cook until the parsnip is completely soft. Add more milk if needed. Lift the parsnips into a high speed blender and blend smooth – don’t tip in any excess milk. If any difficulty blending scrape down the sides and try again with an extra splash of milk until it works. Season to taste
2. Meanwhile peel the rest of the parsnips. Cut any smaller ones in half lengthways and larger ones into quarters. If they’re particularly thin cut in half across the length and leave the bottom half whole. Place in a pan with cold water, salt & thyme. Bring to a simmer and cook until just just tender, then drain. Colour the parsnips in a non stick pan with a little oil and butter until golden, turning occasionally. Add the sage in final couple of minutes of cooking
3. Spoon the parsnip purée onto a serving plate, top with radicchio, parsnips, lentils, sage & parsley
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