Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
I invented this concoction and have won over the most ardent of parsnip haters (always due to filthy boiled parsnips at school).
Peel the parsnips, quarter them and cut into chunks. Have ready a saucepan of boiling salted water. Throw in the garlic cloves for a few moments’ boiling, retrieve with a slotted spoon and peel. Put the parsnips and garlic in the water to boil until tender, about 5-7 minutes. Drain well and either process or put through a mouli-légumes sieve. Beat in the butter and then the cream. Season with s
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