Sunday, 12 July 2009

Creamed Parsnips

Creamed parsnips are good with roast lamb or beef and for a vegetarian main course with Pine nut roast.


1kg Parsnips, peeled and roughly chopped
Salt and freshly ground black pepper
100g unsalted butter
1 nutmeg, finely grated
100ml double cream


Boil the parsnips in salted water until soft, around 15 minutes.

Drain and puree in a blender, or mash with a potato masher.

Add the butter, nutmeg and cream and puree or mash until smooth.

Serve piping hot.

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