- 6 large parsnips ( peeled batoned )
- 2 large hand full rice
- 1 large handfull earl grey
- 1 hand full mascovardo sugar
- milk
- cream
tea smoked parsnip puree
daniel littleworth
29th October 2012
tea smoked parsnip puree
this recipy creates a smoky sweet earthy puree great for chicken or game
Ingredients
Method
2 make a quater gastro full take 6 large parsnips
place tinfoil in the bottem of a large deep gastro throw a large handfull of loose earl grey 2 hand fulls of rice and small hand full of mascavardo sugar place a steamer tray on top and parsnip battons cover with tin foil hrat on solid top till u start to smell the smoke then move it to a quieter side of the stove and leave for a hour ,
take the parsnips out and cook the throw in cream and milk to make a lovly tea smoked parsnip puree
enjoy
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
