Parsnip Puree

1 kg parsnips, peeled & large diced

800g whole milk

200g heavy cream

4g kosher salt

8g lemon juice

1. Put the peeled, diced parsnips in a small rondeau.
2. Add the whole milk and heavy cream (see photo).
3. Simmer gently until the parsnips are very soft.
4. Strain the parsnips from their cooking liquid (reserve the liquid).
5. Puree the cooked parsnips in the vita prep, adding a small amount of the cooking liquid (50-100g) to make a very smooth, thick puree. (see photo)
6. Season with the kosher salt & lemon juice.
7. Hold warm for service or cool completely & reheat gently for service.