Parsnip Puree with Dukkah & Curry Oil
- 500 grms Parsnip ( peeled & diced)
- Milk to cover parsnip
- 60 grms Butter
- Salt & Pepper to taste
- Good drizzle Cannon Hill Curry Oil
- 1 tsp Cannon Hill Walnut & Seaweed Dukkah
Place the parsnips and the milk in a pot and bring to the boil, simmer till parsnip is tender. Drain and place in a blender with the butter salt & pepper, blend till smooth. Place in bowl and sprinkle with dukkah & drizzle with Curry oil & serve.
Works well with
Fish, chicken, lamb, beef, roasts in general.