Return to listing

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

 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

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... ready made pastry
06 Oct 2015 15:59
Coffee Break Baking powder
05 Oct 2015 18:33
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Christmas Sprouts
06 Oct 2015 16:51
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Oven thermometer
01 Oct 2015 17:26
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by