LOCATION: Recipes >> Vegetables >> Creamed Parsnips
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Creamed Parsnips
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Creamed Parsnips
Yield: 4 servings
900 g parsnips; peeled and roughly chopped
150 ml single cream
chopped fresh parsley for garnish
Cook the parsnips in boiling water for 35-40 minutes, until very
tender. Drain thoroughly then return to the pan and mash, using
a potato masher. Stir in the cream and season to taste. Heat
gently, then serve hot, garnished with parsley.
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