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.
|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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|There is no list of equipment specified for this recipe.|
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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