Parsnip Puree with Dukkah & Curry Oil

Ingredients

• 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

Method

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.