Creamed Parsnips

CREAMED PARSNIPS



Creamed Parsnips image

This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.

Recipe From food.com

Provided by Sascha

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb parsnip, peeled and diced with the core removed
1 dash lemon juice
2 ounces butter
3 1/2 fluid ounces water
2 fluid ounces double cream
salt and pepper
Calories238.3
Fat17.4
SaturatedFat10.8
Cholesterol50.9
Sodium119
Carbohydrate20.9
Fiber5.6
Sugar5.5
Protein1.8

Steps:

  • Squeeze lemon juice over parsnips, ensuring all pieces are covered.
  • Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
  • Cook on low heat for 15 minutes until tender and broken down.
  • Slowly bring the double cream to a gentle boil.
  • Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.

PARSNIP PUREE



Parsnip Puree image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

Steps:

  • Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
  • Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

CREAM OF PARSNIP SOUP



Cream of Parsnip Soup image

Recipe From epicurious.com

Categories     Soup/Stew     Milk/Cream     Vegetable     Low Carb     Low Fat     Quick & Easy     Low Cal     Vinegar     Parsnip     Fall     Winter     Healthy     Shallot

Yield Makes 8 (3/4 cup) servings

Number Of Ingredients 10

2 teaspoons unsalted butter
1 cup diced shallots (about 3)
1/4 cup diced onion
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock (see Chef's notes, below)
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half

Steps:

  • In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
  • Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

CREAMY PARSNIP MASH



Creamy Parsnip Mash image

Recipe From epicurious.com

Yield Makes 8 servings

Number Of Ingredients 7

2 1/2 pounds parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
Salt and freshly ground black pepper, to taste
2 tablespoons snipped fresh chives

Steps:

  • Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives.

CREAMY PARSNIP & MUSTARD GRATIN



Creamy parsnip & mustard gratin image

This luxuriously creamy bake is the perfect partner to Sarah's veggie pie

Recipe From bbcgoodfood.com

Provided by Sarah Cook

Time 1h35m

Number Of Ingredients 7

800g parsnip , peeled
400ml milk
200ml double cream
200ml vegetable stock
4 tsp wholegrain mustard
4 tbsp grated Twineham Grange cheese (see Know-how, below)
whole nutmeg , for grating
Calories497 calories
Fat36 grams fat
SaturatedFat19 grams saturated fat
Carbohydrate32 grams carbohydrates
Sugar18 grams sugar
Protein14 grams protein
Sodium0.75 milligram of sodium

Steps:

  • Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
  • Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
  • To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.

CREAMY BRAISED PARSNIPS WITH SAGE



Creamy Braised Parsnips with Sage image

The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 teaspoons olive oil
1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
1 1/2 cups chicken broth
2 teaspoons chopped fresh sage
2 tablespoons heavy cream
Salt and pepper
Calories164 g
Fat6 g
Fiber7 g
Protein3 g
SaturatedFat2 g

Steps:

  • In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.

CREAM OF PARSNIP SOUP



Cream of Parsnip Soup image

An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).

Recipe From allrecipes.com

Provided by Lili-So

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 7

¼ cup butter
1 onion, chopped
1 teaspoon salt
4 cups chicken broth
2 pounds parsnips, peeled and chopped
2 cups low-fat milk
salt and ground black pepper to taste
Calories249.2 calories
Carbohydrate35.4 g
Cholesterol30.9 mg
Fat10.2 g
Fiber8.1 g
Protein5.8 g
SaturatedFat6 g
Sodium1293.6 mg
Sugar13.5 g

Steps:

  • Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
  • Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
  • Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

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