Parsnip and Garlic Mousse with Green Coriander Sauce

Here is a delicious example of how well-cooked garlic becomes mild and sweet.


  • 500 g (1 lb) parsnips, chopped roughly
  • 1 large head garlic cloves, separated but unpeeled
  • 1 teaspoon paprika
  • 1 large egg (size 1)
  • 1 large egg white (size 1)
  • 300 ml (½ pint) double cream
  • 1 teaspoon honey
  • 1 teaspoon ground mace
  • Salt and black pepper

For the Sauce

  • 300 ml (½ pint) creamed smetana or Creek yogurt
  • 3 teaspoons white wine vinegar
  • 1 good handful chopped fresh coriander
  • Salt
  • Cayenne pepper


Cook the parsnips in salted water with the garlic cloves until soft, then drain.

Generously oil a 1.2 litre (2 pint) mould or bread tin. Sprinkle the paprika on to the bottom, mainly in the centre. Put a roasting tin of hot water in the oven and heat to 160°C, 325°F, Gas Mark 3. Pop the garlic cloves out of their skins into a food processor with the parsnips, egg and egg white, cream, honey and mace. Whizz until very smooth, then season to taste with salt and black pepper. Pour slowly into the prepared mould and put into the roasting tin of water in the oven. Cook for 30–40 minutes until firm to a light touch in the centre. Remove and leave until almost cold, then loosen the sides carefully, using a knife if necessary, and turn out on to a serving plate.

To make the sauce, simply mix the creamed smetana or yogurt, vinegar and chopped coriander together and season to taste with salt and a little cayenne pepper. Put in a bowl and serve with the mousse, which should be served at room temperature, not chilled.