• Peel and chop the parsnips into chunks and put them in a saucepan with cold water, the thyme and salt.
  • Bring up to the boil, and cook until the parsnips are tender.
  • Drain and then process in a food processor with the rest of the ingredients (they won’t go all starchy like potatoes), or you can just mash and mix with all the other ingredients until smooth.
  • They also reheat well, although you may need to add a splash of water to get them going.