Parsnip Skordalia

Pureed parsnips have a velvety smooth texture and lend themselves well to bold garlicky and lemon flavours.

Ingredients

1 kg	Parsnip, trimmed, peeled and cored (Main)
3	Garlic cloves
500 ml	Milk
1	Lemon, juice, or to taste
60 g	Blanched almonds, (optional)
100 ml	Olive oil
1 to taste	Sea salt

Directions

1. Cut the parsnips into 2cm even-sized pieces and put them in a saucepan.
2. Add 1 garlic clove and cover with milk.
3. Cook until the parsnips are tender, (about 15–20 minutes), drain, reserving 3 tablespoons of the cooking liquor and put in a blender.
4. Add the remaining garlic, half the lemon juice, reserved cooking liquor and blitz until almost smooth.
5. Add the almonds (if using) and, with the motor running slowly, drizzle in the oil until incorporated.
6. Season with sea salt and adjust the lemon juice to taste.
7. Allow to cool and serve at room temperature.