Creamed parsnips are good with roast lamb or beef and for a vegetarian main course with Pine nut roast.
1kg Parsnips, peeled and roughly chopped
Salt and freshly ground black pepper
100g unsalted butter
1 nutmeg, finely grated
100ml double cream
Boil the parsnips in salted water until soft, around 15 minutes.
Drain and puree in a blender, or mash with a potato masher.
Add the butter, nutmeg and cream and puree or mash until smooth.
Serve piping hot.