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

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
Click here for information
Equipment
There is no list of equipment specified for this recipe.

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Thanks
28 Jan 2015 17:58
Coffee Break indeed.
27 Jan 2015 21:45
Food and travel Italy
02 Jan 2015 21:21
Ingredients Hoping to make marmalade tomorrow
23 Jan 2015 19:56
Can Anyone Help? Steak & Kidney Pudding
28 Jan 2015 11:35
Books The Snow Child
28 Jan 2015 18:47
Equipment Thermomix
24 Jan 2015 06:48
Gardening Garden waste
28 Jan 2015 23:32
 
NetObserver
CMS solutions by REDtechnology.com