Put a pan of water on to boil and have ready a steamer basket or colander that will fit neatly into the top, and a lid. Peel 750g of parsnips, cut them into large pieces and steam them for 15 minutes or until they are soft enough to mash.
Mash the cooked parsnips to a smooth purée in a food mixer with 50g of butter, a little salt and a generous grinding of black pepper. Transfer it to a mixing bowl and keep it warm.
Heat a couple of tbsp of olive oil in a shallow