Creamed parsnips

A simple dish, easy to make with speed.

Simply take:

  • DSC_3399500g parsnips
  • a tablespoon of butter
  • a good
    splash of cream or milk
  • some freshly grated nutmeg
  • salt & pepper

Peel and top and tail the parsnips and cut them into roughly even size pieces; put them it a pan of salted cold water and bring to the boil (putting the lid on always speeds up this process). Simmer for about 12 minutes and check if they’re soft. If not continue ’til they are. Drain (save the water – it’s great as base for gravy or stock).

Put in a food processor with the other ingredients and pulse briefly; you want to get a smooth consistence – but we’re not producing baby food.

That’s it.

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