Parsnip and Garlic Mousse with Green Coriander Sauce

Name: Parsnip and Garlic Mousse with Green Coriander Sauce
Yield: Serves 6
Ingredients: 1 good handful chopped fresh coriander; 3 teaspoons white wine vinegar; Cayenne pepper; Salt; 1 teaspoon honey; 1 teaspoon ground mace; 1 large egg white (size 1); 300 ml (½ pint) double cream; 300 ml (½ pint) creamed smetana or Creek yogurt; Salt and black pepper; 1 teaspoon paprika; 1 large egg (size 1); 500 g (1 lb) parsnips, chopped roughly; 1 large head garlic cloves, separated but unpeeled

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

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

Ingredients

500 g (1 lb) parsnips, chopped roughly
1 large head garlic cloves,

Sauce
Spicy
Gluten-free
Vegetarian

Method

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