Parsnip purée, enoki, prosciutto

1. Place 8-10 strips of proscuitto on a baking tray.

2. Bake at 275 for 30 mins, or until very crispy.

3. Peel, dice and boil the parsips until fork tender.

4. While parsnips are boiling/prosciutto is baking: heat some butter/duck fat in a pan until hot and fry the enoki until crispy.

5. Grate the cheese.
When prosciutto is crispy, slice/crunch with the side of a knife it into very small pieces.

6. When parsnips are very tender...Blend all ingredients together. Add butter. Blend some more. Add more butter. Blend some more. Slowly add water and blend to desired consistency.
Devour.