Ingredients
8 large parsnips
2 medium size onions
50g butter
2 L Chicken stock or vegetable stock
2 Tb Blossom honey (can add more or less to taste)
1. Roughly chop parsnips and onions. Add into a saucepan with butter and honey. Allow to slowly simmer.
2. Add stock and cook on a medium heap for 20 minutes or until parsnips are soft.
3. Puree whilst hot and season to taste. Can add more honey if desired.
Recipe & photograph courtesy of Danmuzie Hotel:- www.dalmunzie.com
