Recipe by Simon Gault
Makes 4 ltrs (20 portions per litre)
2 large onions
1 clove garlic
3kg parsnip, peeled, cored and sliced
Murray River Salt
1. Heat a medium sized frying pan over medium heat, add the
butter and sweat the onions and garlic until soft but without
colour. Add the parsnip and sweat for a further two minutes.
2. Add milk and simmer until parsnips are very soft.
3. Drain the milk off and place the parsnips in a blender. Blend parsnips with cream then add the butter, season with salt and pepper and allow to cool.