Ingredients

• 25g/1oz butter
• 1 tbsp sunflower oil
• 2 medium onions
• chopped
• 600g/1lb 5oz parsnips
• cut into 2cm/1in pieces
• 2 garlic cloves
• crushed
• 600g/1lb 5oz Bramley apples
• peeled
• quartered and cut into chunks
• 1 litre/1¾ pints vegetable or chicken stock
• 150ml/5fl oz milk
• flaked sea salt and freshly ground black pepper

Directions

• Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes
• or until the onions are softened. Add the garlic and apples and cook for a further two minutes
• stirring regularly.
• Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes
• or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
• Stir in the milk
• adding a little extra if required. Season to taste with salt and freshly ground black pepper.