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Ingredients

1 cup firmly packed fresh basil leaves
250ml (1 cup) olive oil
2kg parsnips, peeled, coarsely chopped
6cm piece fresh ginger, peeled, chopped
1L (4 cups) milk
750ml (3 cups) cold water
50g butter
Salt & ground white pepper

Method

Step 1 Place basil and oil in the jug of a blender or the bowl of a food processor and process until smooth. Strain through a fine sieve into a medium bowl. Discard chopped basil. Reserve basil oil.
Step 2 Combine parsnip, ginger, milk and water in a large saucepan, and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 35 minutes. Drain. Discard milk mixture.
Step 3 Place parsnip mixture and butter in the bowl of a food processor and process until pureed. Strain the parsnip puree through a sieve into a large serving bowl, gently pressing with the back of a spoon. Taste and season with salt and pepper.
Step 4 Serve the parsnip puree drizzled with basil oil.

Parsnip & ginger puree with basil oil

How to make Parsnip & ginger puree with basil oil

Ingredients

Method