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
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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