Savory Creamed Parsnips Thanksgiving Food

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.

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.

SAVORY CREAMED PARSNIPS (THANKSGIVING)

Steps:

• Combine parsnip, onion and garlic in a medium saucepan; cover with water and bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until parsnips are tender.
• Remove from heat; drain well.
• Melt margarine in a heavy sauepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Remove from heat and stir in rosemary, lemon rind, pepper and salt.
• Add reserved vegetables; toss gently.
• Serve immediately.