Parsnip and Garlic Mousse with Green Coriander Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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,


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, h