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Purée of Parsnips with Crème Fraîche and Nutmeg

Parsnips are for me a very important part of Christmas and, just for a change, here they are whipped into a light fluffy purée.

 
 
 Purée of Parsnips with Crème Fraîche and Nutmeg

  Serves 8

Ingredients
 2 lb (900 g) parsnips
 1 x 200 ml tub crème fraîche
 ½ nutmeg, freshly grated
 Salt and freshly milled black pepper
Oven temperatures and Conversions
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Equipment
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Method

Begin by peeling and trimming the parsnips: cut out any woody centre bits, then cut the parsnips up into approximately 1 inch (2.5 cm) chunks. Then place them in a fan steamer over some simmering water, sprinkle with salt, and steam - covered - for approximately 10 minutes or until the chunks are tender when tested with a skewer.

Now strain the parsnips (reserving the steaming liquid), put them in the bowl of a processor and purée them along with the crème fraîche, until they're completely smooth, and add the nutmeg and seasoning. If you think the mixture is too dry, mix in 1 or 2 tablespoons of the steaming water. Then return the parsnip purée to the saucepan and stir with a wooden spoon over a medium heat for about 5 minutes until piping hot.

 

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