A recipe from Andrew Marr, Sisters Rock restaurant
- 4 large parsnips – peeled & chopped
- 2 large granny smith apples – peeled & chopped
- 2 cloves of garlic – chopped
- 2 onions – sliced
- Sea salt
- 30g butter
- Chicken stock – or vegetable stock
Sweat parsnips, apples, onions & garlic in butter. Cover with stock. Bring to the boil then simmer until parsnip is tender, skimming if necessary.
Blend in food processor until smooth – pass through fine sieve. Season with salt & pepper.
Garnish with crisp prosciutto – broken into small pieces.