Pureed parsnips

Cut the parsnips in to small pieces, about 1cm thickness max.

Put in a pan and then pour milk over so it nearly covers the parsnips.

Bring to the boil and simmer for 20 mins or until the pieces ar tender when poked with a fork.

Liquisise and return to the pan, add some butter and cream and heat gently.

Serve. Should be sweet and creamy and lovely!