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|
|Click here for information|
|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.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
ready made pastry
06 Oct 2015 15:59
05 Oct 2015 18:33
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
06 Oct 2015 16:51
Sorry for no reply
03 Sep 2015 21:44
01 Oct 2015 17:26
21 Aug 2015 13:00