Method

• Peel the parsnips and cut each into chunks
• Put in a large pan, totally cover with salted water and bring to the boil
• Put a lid on top, reduce the heat to medium and simmer for 20 minutes or until tender, then drain
• Meanwhile finely chop the spring onions and parsley
• Strip the thyme leaves from the stems, place into a small pot with the cream and warm through to allow the flavours to mingle
• Return the parsnips to the pot with the butter; add the herb infused cream and seasoning
• Vigorously mash and then use a spatula to make them really fluffy
• Taste and adjust seasoning if necessary and serve
• Fantastic with a roast meats, fish or simply on its own!