Ingredients
Method
1.Place the parsnip, potato, pear and sage in a saucepan. Cover with cold water and bring to the boil. Cook for 20 minutes or until the parsnips are nice and tender. Drain well and let the steam escape. Discard the sage leaves.
2.Transfer the parsnip mixture to a food processor. Add in the butter and process until the mixture is smooth. Gradually add enough of the cream to make a creamy purée.
3.Return to the saucepan over a low heat. Stir as it heats through. Taste, season with salt and pepper, then drizzle over the olive oil.
4.Serve a generous puddle with crispy pork chops and greens. Yum!
This purée stores well in the fridge for a few days at least. Just reheat and eat!
Note