Ingredients Jump to Instructions ↓

  1. Creamed Parsnips

  2. Yield: 4 servings

  3. 900 g parsnips; peeled and roughly chopped

  4. 150 ml single cream chopped fresh parsley for garnish

  5. Cook the parsnips in boiling water for 35-40 minutes, until very

  6. tender. Drain thoroughly then return to the pan and mash, using

  7. a potato masher. Stir in the cream and season to taste. Heat

  8. gently, then serve hot, garnished with parsley.


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