| 1 kg | Parsnips (peeled) |
| | Grated root ginger (to taste) |
| | Seasoning |
| | Olive oil |
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Method
1. Chop the parsnip into equal sizes then poach in water/chicken stock (without salt) until very tender but not mushy.
2. Puree in a food processor until smooth, using a little of the cooking liquor to loosen up if necessary.
3. Season with grated root ginger, salt & black pepper.
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