Ingredients

• 4medium parsnips, peeled and chopped into large pieces
• Sea salt
• 1ripe pear, peeled, diced and coated with verjuice to stop oxidizing
• 3 tablespoonsunsalted butter
• Cracked pepper

Method

• Place parsnip into a pot of cold water seasoned with sea salt. Bring to the boil over a high heat and cook until tender (approximately 10 minutes).
• Strain the parsnips, pass through a mouli or mash with a potato masher.
• Add the butter and season to taste.
• Stir through the diced pear and serve warm.