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Creamy parsnip bake
Serves 6
900g parsnips
25g butter
150ml single cream
squeeze of lemon juice
salt and freshly ground black pepper
freshly grated nutmeg
buttered crumbs or chopped walnuts or hazelnuts for topping (optional)
Peel the parsnips, then cut them into even-sized pieces. Put into a saucepan, cover with water, then bring to the boil and simmer, with a lid on the pan, until the parsnips are tender. Drain - the water makes good stock - then mash with the butter. When the parsnips are smooth, gradually beat in the cream. Flavour with a squeeze of freshly lemon juice and salt, pepper and freshly grated nutmeg. You can then gently reheat the parsnip cream, stirring all the time over a gentle heat, and serve immediately; or you can spoon it into a shallow casserole, smooth the top, and sprinkle with some buttered crumbs of chopped walnuts or hazelnuts. It can then be reheated later in a moderate oven for 20-30 minutes, or in a microwave oven for 5-10 minutes.
Vegan Version
Use a Vegan margarine instead of the butter, and Soya milk instead of the cream. You could use a little extra Vegan margarine to increase the richness - say 15g
Use a Vegan margarine instead of the butter, and Soya milk instead of the cream. You could use a little extra Vegan margarine to increase the richness - say 15g
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