I created this recipe quite by accident one day but I’m so glad I did as it has quickly become a firm favourite. I had made a parsnip Dauphinoise but the cream split while it was in the oven and it looked horrible. I didn’t want to waste it so I turned it into this cream of parsnip purée instead. Now, I make this deliberately as an accompaniment to roast pork or goose at Christmas and it’s just delicious. Sorry about the picture quality – we were too busy getting the dinner on the table!
- 3 parsnips, peeled and cut into thin slices.
- 300ml of double cream and a dash of milk.
- A grating of nutmeg.
- A Knorr chicken stockpot – the gel kind.
- Optional: a dozen vacuum-packed chestnuts, half to go in the puree, half chopped as a garnish. Frozen ones are good to use in the puree as well.
- Butter an ovenproof baking dish and layer with parsnip slices (as you would for a gratin Dauphinoise).
- Heat the cream, nutmeg, chestnuts, the stock and the milk until dissolved but don’t boil it.
- Pour the cream and stock mixture over the parsnips. They should be just covered, add a little more milk if there isn’t enough liquid to cook the parsnips.
- Cover the dish tightly with foil and bake in the oven for about an hour. It may look split but don’t worry, once it has turned to puree, it won’t matter.
- Turn the mixture into a large Pyrex jug or a bowl and using a hand-held blender, whizz it into a smooth, silky puree. Add a little more cream or milk if it appears too stodgy. Check for seasoning.
- Put it into a warmed serving dish and garnish with chopped chestnuts.
- This reheats well in a microwave or will keep warm in a low oven if you want to make it a little ahead of time.
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