Parsnip Butter with Maple & Flaky Salt

A silky, slightly sweet, ridiculously good spread made from humble parsnips. It’s buttery, a little nutty, and dangerously easy to eat straight off the spoon (no judgement).

Ingredients

• 2–3 parsnips, peeled and chopped
• 1 tbsp olive oil
• Salt & pepper
• 2–3 tbsp water (as needed)
• 100g butter, softened
• Maple syrup, to drizzle
• Flaky salt, to serve
• Toast, to serve

Method

1. Roast the parsnips
Preheat your oven to 200°C.
Toss the chopped parsnips with olive oil, salt, and pepper.
Spread on a lined tray and roast for 25–30 minutes, until soft and golden.

2. Blend into a purée
Transfer the roasted parsnips to a blender or food processor.
Add a splash of water and blitz until completely smooth.

3. Cook it down
Pour the purée into a pan over medium heat.
Cook for a few minutes, stirring, until the excess moisture evaporates and the mixture thickens into a paste.

4. Make the butter
Let the mixture cool slightly, then blend it with the softened butter until smooth and creamy.

5. Serve
Spread generously over warm toast.
Finish with a drizzle of maple syrup and a pinch of flaky salt.

Notes

• The smoother the purée, the dreamier the final butter.
• Keeps in the fridge for a few days (if it lasts that long).
• Also dangerously good melted over roasted veg or stirred through pasta.