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A Weekday Menu Recipe


Creamed Parsnips   Veg   HT   ACC   British    30mins



Serves 4      Hot  Vegetables  Vegetarian Accompaniment   Gluten Wheat Free  Eggless  Britain  Europe




1kg/2lb Parsnips, peeled and cut into chunks

Salt and Black Pepper

50g/2oz Butter

4 tbsp Single Cream





1. Place the parsnips in a saucepan of cold salted water. Bring to the boil, cover and simmer for 10-15 minutes until tender.


2. Drain the parsnips very well and purée in a food processor.


3. Melt the butter in a saucepan, add the puréed parsnips  and stir well over a low heat to heat through.


4. To serve - stir in the cream and plenty of black pepper, blend thoroughly and serve at once.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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