Beloved root vegetables! They are truly a treasure in the garden. Not only delicious but nutritious and so versatile. I use them all year round. Parsnip is one of my favorite vegetables that tastes wonderful both fresh and stored from last year. So, why not use it even more?

This parsnip puree really proves that simple is often also the best. All you need is some nice root vegetables, butter, and cream, salt and pepper. Voilà!

Instructions:

Peel and cut the parsnip and a few potatoes into large pieces. Use two parts parsnip and one part potatoes.
Put the root vegetables in boiling and lightly salted water together with a peeled garlic clove.
Pour some of the water out, leave enough to just cover the vegetables.
Boil until soft, for about 15-20 minutes.
Pour all of the water out and add butter.
Blend the root vegetables and add a little bit of cream or milk to get the right texture.
Season with salt and black pepper.

Serve the puree with any dish that you normally eat with mashed potatoes. Parsnip puree with fish and green peas is one of my favorites!

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth