Parsnip and Chestnut puree

Staying with a Christmassy theme, here's another recipe that has gone down very well and is a great alternative to mash.  Beware though, although parsnips have less carb than potato, they're not much less so if you're watching the carbs small portions are in order.  Also, as there's both butter and cream in this too, it's only for special occasions!

Ingredients
4 good size parsnips
100g chestnuts
20g butter
Double cream to taste
Salt and freshly ground black pepper

Method
Peel and cut the parsnips into 1-2cm square by 4cm strips (it doesn't really matter as you're just boiling them) then put them into a pan of boiling slightly salted water and cook until nice and soft.

Drain and add them to the food processor with all of the chestnuts and the butter.  Blend until you have a nice puree adding some double cream to get the right consistency.  Season to taste with salt and freshly ground black pepper, then leave aside.  Just before serving, heat through in the microwave for a couple of minutes on full to bring it back to piping hot.