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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from New British Classics by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor. Ingredients:
1 lb parsnip, peeled and diced with the core removed |
1 dash lemon juice |
2 ounces butter |
3 1/2 fluid ounces water |
2 fluid ounces double cream |
salt and pepper |
Directions:
1. Squeeze lemon juice over parsnips, ensuring all pieces are covered.
2. Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
3. Cook on low heat for 15 minutes until tender and broken down.
4. Slowly bring the double cream to a gentle boil.
5. Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.
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