CREAMED PARSNIPS
This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.
Provided by Sascha
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze lemon juice over parsnips, ensuring all pieces are covered.
- Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
- Cook on low heat for 15 minutes until tender and broken down.
- Slowly bring the double cream to a gentle boil.
- Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.
Nutrition Facts : Calories 238.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 119, Carbohydrate 20.9, Fiber 5.6, Sugar 5.5, Protein 1.8
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Manuddin Manuddin
[email protected]This recipe was a disaster! The parsnips were tough and the sauce was watery. I will not be making this again.
Algasim jallo
[email protected]This recipe was a bit bland for my taste. I think I would have liked it better if I had added some more spices.
Ch. usman
[email protected]Loved this recipe! The parsnips were so tender and flavorful, and the sauce was creamy and rich. I will definitely be making this again!
lawson favour
[email protected]This was a great recipe! The parsnips were perfectly cooked and the sauce was creamy and flavorful. I will definitely be making this again.
Aman Ahmed
[email protected]Delicious and easy to make! This recipe is a winner. The parsnips were perfectly cooked and the sauce was creamy and flavorful. I will definitely be making this again!
muhammad talha8182
[email protected]Perfect! This recipe is a keeper! The parsnips were so tender and flavorful, and the sauce was creamy and rich. I served this with roasted chicken and it was a perfect match.
Alazar Loha
[email protected]Yummy! This is a great recipe for a quick and easy side dish. The parsnips were perfectly cooked and the sauce was creamy and flavorful. I will definitely be making this again!
Noor Shad msd
[email protected]Delicious! I love the combination of sweet and savory flavors. The parsnips were perfectly tender and the sauce was creamy and flavorful. I will definitely be making this again.
James Oakley
[email protected]Not bad, but not great. The parsnips were a bit tough, and the sauce was a bit too sweet for my taste. I think I would have liked it better with a savory sauce.
Yu Sha
[email protected]Meh. The parsnips were a bit bland, and the sauce was too thin. I think I would have liked it better if I had roasted the parsnips instead of boiling them.
Kristopher Raymond
[email protected]Good recipe, but I made a few changes. I used a mix of parsnips and carrots, and I added a bit of chopped celery and onion to the sauce. I also used chicken broth instead of vegetable broth. It turned out great!
tsabuj khan
[email protected]Yum! So simple, yet so delicious. I made this as a side dish for a holiday dinner and everyone loved it. The parsnips were perfectly roasted and the sauce was creamy and flavorful. I will definitely be making this again!
Alejandro Meza
[email protected]Amazing! The parsnips were so creamy and velvety, and the sauce was perfectly seasoned. I loved the addition of the nutmeg, it really gave the dish a warm and comforting flavor. I served this with roasted chicken and it was a perfect match.
naeem baloch
[email protected]This was my first time making creamed parsnips, and it was a huge hit! The parsnips were perfectly tender and the sauce was creamy and flavorful. I added a bit of extra garlic and thyme, and it really took the dish to the next level. Will definitely