Don't throw away the carrot tops!
Serves Makes 1 jar
With a spicy kick
Wash and peel your parsnips, then chop into chunks.
Melt the butter in a pan and add in the parsnips, cook on allow heat for 5 minutes and allow to caramelise. Add the curry powder and honey and cook for 2 minutes.
Pour over the milk and bring to the boil, turn down the heat and allow to simmer for 15 minutes or until the parsnips are tender.
Mash with a potato masher and season to your taste. Enjoy!
Recipe from BBC Good Food