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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
  • Pepper
  • 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.
Serves 8