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Perfect Parsnip Puree
Super easy parsnip puree is rich and creamy and full of fabulous flavour, the perfect addition to your festive feasting.
Ingredients
- 500 g parsnips
- 4 sprigs thyme
- 2 cloves garlic
- 1 pinch nutmeg
- 1 pinch cinnamon
- 2 tbsp butter
- 4 tbsp double cream heavy cream
- 1 tbsp parmesan
- 1 tbsp brandy
- salt and white pepper
Instructions
- Peel and chop parsnips and boil with the thyme for 15-20 minutes till tender
- Meanwhile, wrap garlic in foil and bake for 1-0-15 minutes to soften, which makes it sweeter too
- Drain parsnips and allow to steam and dry a bit
- Use a stick blender to mash the parsnips and add all other ingredients
- For a really smooth parsnip puree press the puree through a sieve before serving with a little melted butter and some more fresh thyme and a little torn parsley
Video
Notes
Serve parsnip puree alongside roast turkey and other roasts, with sausages, chops and steaks etc.
It is also good as a topping for shepherd's pie, cottage pie or fish pie.
Serve parsnip puree as a warm dip for veggies etc.
You can even add some vegetable of chicken stock and turn your parsnip mash into a luxurious cream of parsnip soup.
Nutrition
Calories: 224kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 60mgPotassium: 677mgFiber: 9gSugar: 9gVitamin A: 388IUVitamin C: 31mgCalcium: 115mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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