Chicken, apple and parsnip

120g chicken fillet
half an onion (small)
one eating apple
2 parsnips (medium size)
one small sprig of rosemary(optional)

Peel and dice the onion and place in a saucepan with a little butter on a low heat
Cut up chicken into small chunks and when onion is soft add to saucepan.
Peel, core and cut up the apple and peal and cut up the parsnip.
Once the chicken has browned all over add the parsnip and apple.
Pour over boiled water, add sprig of rosemary and cook for about 30 minutes.
Drain water into bowl leaving some in the pan, remove rosemary and puree. re-add cooking water if puree is too dry.