Maple Parnsip Puree

Ease of preparation: Medium

Yield: 4 servings

Ingredients:

2 cups (480 ml) chicken stock

6 parsnips, peeled and cut into 1-inch pieces

¼ cup (60 ml) butter

¼ cup (60 ml) cream

1 tablespoon (15 ml) maple syrup

¼ teaspoon (1 ml) salt

1/8 teaspoon (0.5 ml) nutmeg

Method:

Add chicken stock to a pot and bring to a boil. Add parsnips and boil until tender.

Drain parsnips and add to a food processor. Add butter and blitz until smooth. Add cream, maple syrup, salt, and nutmeg. Blitz until combined.

Serve under Orange and Clove Lamb Loin Chops (see recipe).