The Best Guide for the NN12 Area

Creamed Parsnips With Almonds

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.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 6 people

Ingredients

• 500g parsnips, peeled and cut into 1–2cm chunks
• about 250ml milk
• 2 garlic cloves, crushed to a paste with a little salt
• juice of 1/2 lemon
• 25g ground almonds
• 50ml olive oil
• 1 tbsp flaked almonds, lightly toasted in a dry frying pan
• chopped parsley, to garnish

Instruction

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

Courtesy of http://www.riverford.co.uk/

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