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, venison or goose at Christmas and it’s just delicious.
- 3 parsnips, peeled and chopped into chunks
- 1 tbsp cooking oil with 20g melted butter
- 300ml of double cream
- A grating of nutmeg
- 150ml chicken stock
- 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 add the parsnips, oil and melted butter.
- Roast for half an hour in the oven at 180º. They should be soft and golden.
- Add the roasted parsnips, nutmeg and chestnuts to a large Pyrex jug or a bowl and using a hand-held blender, whizz it into a smooth, silky puree. Thin by adding the cream and stock Add a little more cream or stock 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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