Creamed Parsnips Food

PARSNIP PUREE

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

CREAMY PARSNIP & MUSTARD GRATIN

Steps:

• Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
• Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
• To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.

JULIA CHILD CREAMED PARSNIPS

Steps:

• Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
• Drain well, then put into a food processor together with the butter and cream and whir until smooth.
• Pour into a double boiler and heat gently over medium for 15 minutes.
• Season to taste with salt and freshly ground black pepper, and serve immediately.
• Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.

CREAMED PARSNIPS

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.

CREAMY PARSNIP AND APPLE SOUP RECIPE

Steps:

• Heat olive oil in a large pot over medium heat.
• Cook onion, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook 1 minute.
• Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
• Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
• Off heat, blend with immersion blender until smooth. Add heavy cream and blend again. Note: You can heat through again (after you've added the cream, if needed).
• To serve, divide the soup into bowls and garnish (if desired) with chives. Enjoy!

CREAMY MASHED PARSNIPS

Steps:

• Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water.
• Add 1 teaspoon salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes.
• Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt.
• Process until smooth. Reheat if necessary before serving.

CREAMY PARSNIP MASH

Steps:

• Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.