Cut the parsnips into quarters lengthways, roughly chop into chunks and set aside.

Heat butter in a large saucepan until bubbling, add the onion and garlic and sauté until onion is softened but not browned. Add the parsnip chunks and sauté for a further 5 minutes. Add the stock and bring to a boil, reduce the heat and simmer 15 minutes, remove the lid and simmer for a further 15 "“ 20 minutes or until most of the stock has evaporated.

Blend the parsnip with the remaining stock from the pot until smooth. If you would like the puree a little thinner adjust with a little extra stock or some cream. Season to taste and serve hot.