Creamed Parsnips
photo by kiwidutch
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
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
- Squeeze lemon juice over parsnips, ensuring all pieces are covered.
- Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
- Cook on low heat for 15 minutes until tender and broken down.
- Slowly bring the double cream to a gentle boil.
- 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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Reviews
-
10 Stars !!! WONDERFUL recipe... This was quite unexpected because I really thought: heck it's more or less mashed parsnip, big deal, I've done that many times, but let's just try this out anyway.... How WRONG could I have been? The taste was wonderful.. smooth and so easy to eat. Easy to make, I just used a stick blender and presto it was done. Please see my rating system: I awarded 5 stars becuase I never thought I could beat the taste of my inherited recipe Roasted pasnip and carrot recipe with sherry and brown sugar.. this hasn't topped it but it has tied for first place. THAT's brilliant. The only downside is that now I have to choose between the two every time I have parsnips in the house, bummer, gotta get more parnips is the only answer. Please see my rating system: a wonderful 5 stars. Also, I made this yesterday and today, first time with cream, 2nd time with evaporated milk, both were excellent. Great recipe, a favourite at our place :) Thanks!!!
RECIPE SUBMITTED BY
Sascha is a 25 year old Pennsylvanian now living in sin (Liverpool, actually) with her boyfriend of 4 years. She knits, cooks, travels, reads, and dreams.