*Use soya milk and vegan margarine for vegan version

Ingredients

  • 450g/1lb parsnips – peeled and chopped
  • 1.2 ltr/2 pints milk* (or milk and vegetable stock)
  • 1 tsp cinnamon
  • 50g/2oz butter*
  • 2 bay leaves

        Method

        1. Melt butter, add parsnips and sweat the mixture gently until cooked.
        2. Add milk or milk/stock mixture and liquidise.
        3. Reheat and add the cinnamon and seasoning to taste.

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        Recipe details

        Serves: 4–6

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        20 mins

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