There is something fascinating about grains of paradise – not just the name, but also the spicy flavour with a hint of coconut, and the way the grains become creamy white when ground, though dark on the outside. Combined with white pepper and nutmeg, they lift parsnips out of the ordinary. If you can’t buy grains of paradise, increase the amount of white pepper accordingly.
Heat the cream and stock in a saucepan with the garlic. Season with the grains of paradise, white pepper, a couple of pinches of freshly grated nutmeg and sea salt to taste.
Pour the hot cream mixture over the parsnips. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until golden on top. Sprinkle with
© 2008 Christine McFadden. All rights reserved.