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
Sunday Roast Recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
23 Nov 2014 02:17
22 Nov 2014 23:03
|Food and travel||
11 Nov 2014 09:07
22 Nov 2014 21:33
|Can Anyone Help?||
22 Nov 2014 19:17
21 Oct 2014 19:59
15 Nov 2014 14:55
28 Oct 2014 21:33