Creamed Parsnips

Recipe by Sascha
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb parsnip, peeled and diced with the core removed
  • 2
    ounces butter
  • 3 12
    fluid ounces water
  • 2
    fluid ounces double cream
  • salt and pepper
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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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