Riverford Wicked Leeks
Parsnip purée recipe image

Print Parsnip purée

As well as being a classic accompaniment to roast duck, this silky-smooth recipe works well as a dip or as a weaning dish. The milk or cream could also be substituted with crème fraîche for a lighter, sharper finish. Some of the veg could be replaced with celeriac, swede, carrots or even apples.


  • 200g parsnips, peeled & roughly chopped
  • 100g potatoes, peeled & roughly chopped
  • 60g butter
  • 120ml milk or single cream
  • Nutmeg, grated, or ground cinnamon, to taste
  • Salt & pepper


  1. Cook the parsnips and potatoes in boiling salted water. Drain thoroughly, and return to the pan.
  2. Add a large knob of butter, and start mashing over a low heat. Gradually mash enough milk or cream to give a creamy purée. Season with nutmeg or cinnamon, and plenty of salt and pepper. Serve.
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