This is amazingly light on its feet despite the starchiness of the parsnips. You can garnish the purée with spiced breadcrumbs, which are a great foil for the smooth, sweet taste.
Ingredients
- 2-3 (about 300g) parsnips
- 2 tbsp double cream
- 1/2 tsp salt
- 1/4 tsp freshly grated nutmeg
- 1 tbsp unsalted butter
Method
- 1. Halve the parsnips lengthways. (If the core is darker than the surrounding flesh, it could be a bit woody and should be removed.) Roughly dice and put into a large pan. Cover with salted water and bring to the boil, then simmer for about 15 minutes or until the parsnips are tender. Drain, reserving some of the cooking water. Allow the parsnips to cool slightly.
- 2. Transfer the parsnips to a blender or food processor, with the double cream and enough of the cooking liquid to loosen the mix. Blitz until the parsnips are smooth.
- 3. Just before serving, return the mash to the pan and place over a low heat. Season with the salt and the nutmeg, then add the butter and warm gently, stirring until heated through. Scatter with the spiced breadcrumbs, below, if you like.
Nutritional info
Per serving: 226kcals, 16.1g fat (9.5g saturated), 3g protein, 19g carbs, 8.4g sugar, 1.3g salt