Parsnip purée with ginger
- December 2012
- Serves 6-8
- Takes 5 min to make, 20 min to cook
This smooth and buttery parsnip and ginger pureé recipe is an exciting new way to serve parsnips, and adds a festive zing to Christmas lunch. (seen back left of image)
- 9.4g (5.8g saturated)
- 10.8g (6.5g sugars)
For 8 servings
- 50g unsalted butter, plus extra to serve
- 2 shallots, finely chopped
- 500g parsnips, cut into chunks
- 2 tsp ground ginger
- 500ml whole milk (or enough to cover the parsnips)
- Melt the butter in a large pan over a medium heat, then add the shallots and cook gently for 5 minutes until tender. Add the parsnips and ginger, then pour over the milk. Bring to the boil, then reduce the heat and simmer very gently for 15 minutes or until the parsnips are tender.
- Use a stick blender or food processor to blend the mixture to a purée, then season to taste. Serve topped with a knob of butter.
You can make this up to 2 days in advance, cover with cling film, then store in the fridge. Reheat until piping hot (it may need a little extra milk). Or, store the finished purée in the freezer in a sealed freezer bag or plastic container for up to 1 month. Defrost thoroughly before reheating.
We’ve used this purée to replace the more traditional bread sauce as it fulfils the same need on a plate – a dollop of something creamy that’s perfect with the simplicity of the turkey and the savoury complexity of the gravy.
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