4 spring onions
large handful parsley
6 stems fresh thyme
knob of butter
Freshly ground pepper
Peel the parsnips and cut each into chunks. Put in a large pan, totally covered with salted water and bring to the boil. Put a lid on top, reduce the heat to medium and simmer for 20 minutes or until tender, then drain.
Meanwhile finely chop the spring onions and parsley. Strip the thyme leaves from the stems, place into a small pot with the cream and warm through to allow the flavours to mingle.
Return the parsnips to the pot with the butter; add the herb infused cream and seasoning. Vigorously mash and then use a spatula to make them really fluffy. Taste and adjust seasoning if necessary and serve. Fantastic with a roast meats, fish or simple on its own!