Creamed Parsnips
This smooth puree is an excellent accompaniment to roast meats, poultry and game, and makes a pleasant change from roast parsnips. This was a popular dish in the 16th and 17th centuries, when food with a sweet flavour, such as parsnips, was often served as a complement to savoury dishes.
Ingredients
- 2 lb parsnips peeled and roughly chopped
- salt and pepper
- 5 floz fresh single cream
- chopped fresh parsley to garnish
Instructions
- Cook the parsnips in boiling salted water for 35 - 40 minutes, until very tender.
- Drain thoroughly then return to the pan and mash, using a potato masher. Stir in the cream and season to taste. Heat gently, then serve hot, garnished with parsley.
Calories: 278 kcal
Carbohydrates: 42 g
Protein: 4 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 41 mg
Sodium: 35 mg
Potassium: 886 mg
Fiber: 11 g
Sugar: 11 g
Vitamin A: 374 IU
Vitamin C: 39 mg
Calcium: 107 mg
Iron: 1 mg