Purée of Parsnips with Toasted Cashew Nuts

Name: Purée of Parsnips with Toasted Cashew Nuts
Ingredients: 8 medium parsnips – a few more if they are small; 3 oz/84 g butter, cut in pieces; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Freshly grated nutmeg; 2 oz/56 g cashew nuts; 1 tsp salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is one of Godfrey’s favourite vegetable dishes. It goes very well with any meat or fish dish. The toasted, slightly salted cashew nuts add a good contrasting crunch.

Ingredients

8 medium parsnips – a few more if they are small
3 oz/84 g butter, cut in pieces

Side dish
Gluten-free
Vegetarian

Method

Peel the parsnips, trim them, and slice quite thickly. Cook them in boiling salted water till they are tender – test by sticking a knife into a fat piece to see if it is cooked. Drain very well, and steam over heat to remove excess moisture. Put the cooked parsnips into a food processor and whiz, adding the butter. Season with salt and freshly ground black pepper, and a couple of gratings of nu