Serves 4 as a side.
3 or 4 large parsnips, peeled and chopped into medium sized chunks
500ml vegetable or chicken stock
1 clove of garlic, peeled
50g pine nuts
1 lemon, zested
Handful of picked flat-leaf parsley leaves
Place the butter in a large pan, over a medium to melt. Add the chunks of parsnip and garlic and leave to caramelise a little on each side, turning occasionally.
Once golden, add the stock and cover. Leave to simmer for 20 minutes, until soft.
Whilst the parsnip is cooking, place the capers into a dry pan and heat until the moisture has been removed, this may take 5 minutes. Add a little oil and fry until they crisp. For the last minute, add the pine nuts to toast.
Place the parsnip along with the liquid into a blender and blitz until smooth, adding a little salt.
Spread the purée onto the base of a serving dish. Top with the crispy capers, pine nuts and parsley leaves. Finish with the lemon zest and lots of pepper.