- 600g/1lb 5oz parsnips, peeled and roughly chopped
- 4 tbsp olive oil
- 50g/1¾oz butter
- 225g/8oz onion, thinly sliced
- 1 tbsp dried rosemary
- 2 vegetable stock cubes
- 750ml/1¼ pint milk
- 750ml/1¼ pint water
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Place the parsnips on a roasting tray with half the olive oil and toss to coat.
- Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.
- Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.
- Add the roasted parsnip and the remaining ingredients. Bring to the boil.
- Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.
- Transfer to a blender and pulse until smooth.
- Season to taste with salt and freshly ground black pepper.