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 with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Spiced Pilau Rice
31 Jan 2015 12:09
Here I am.
30 Jan 2015 22:37
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
31 Jan 2015 14:08
The Snow Child
28 Jan 2015 18:47
31 Jan 2015 09:27
30 Jan 2015 11:59