The Best Guide for the NN12 Area

Creamed Parsnips with Almonds

Published: 2nd January 2009 13:04

   

Preparation Time: 10 minutes

Cooking Time: 10-15 minutes

Serves: 6

Ingredients

500g parsnips, peeled and cut into 1-2cm chunks
approximately 250ml milk
2 garlic cloves, crushed
juice of half a lemon
25g ground almonds
50ml olive oil
1 tbsp flaked almonds, lightly toasted in a dry frying pan
sea salt and freshly ground black pepper
chopped parsley

Instructions

A fine alternative to conventional mash, or you can serve it as a dip - just increase the amount of oil and add a little more of the cooking milk until you get a consistency you like.

1. Put the parsnips in a pan, add enough milk just to cover and bring to the boil. Reduce the heat and cook until very soft.
2. Lift out the parsnips and purée in a food processor with the garlic, lemon juice, ground almonds and a little of the cooking liquid.
3. With the machine still running, slowly add the oil. Season to taste and turn the mixture into a serving dish. Sprinkle with the toasted almonds and chopped parsley before serving.

Recipe taken from the Riverford Farm Cook Book by Guy Watson and Jane Baxter.

 

 www.rivernene.co.uk

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