Ingredients

　　Peel and boil, rather than steam, your parsnips here. The extra water will help with the texture. When they are tender to the point of a knife, blitz them in a food processor until smooth. Put into a bowl and beat in enough butter and crème fraîche to turn it into a shapeless purée. Season with a little smooth mustard and black pepper. Serve with grilled lamb chops.

　　Tender