Parsnip purée with thyme, mustard and crème fraîche

Parsnip purée with thyme, mustard and crème fraîche

By
From
A Year In My Kitchen
Serves
4

Sweet and nutty in flavour, this is a lovely winter purée. It works well with simple grilled meats and with slow-cooked rabbit and chicken dishes.

Ingredients

Quantity Ingredient
1kg parsnips
sea salt
freshly ground black pepper
4 thyme sprigs
1 tablespoon dijon mustard
50g unsalted butter
2 tablespoons creme fraiche
pinch freshly grated nutmeg

Method

  1. Peel and roughly chop the parsnips. Place in a saucepan, cover with cold water and add a good pinch of salt and the thyme sprigs. Bring to the boil over a medium heat, then turn down the heat and simmer for 15 minutes until the parsnips are really tender when pierced with a fork. Remove from the heat and drain in a colander. Discard the thyme sprigs.
  2. Tip the hot parsnips into a blender and add the mustard, butter, crème fraîche and nutmeg. Whiz to a smooth purée. Check for seasoning – you’ll probably need to add a little salt and a generous grinding of pepper. If the purée needs to be warmed through, return to the pan and stir over a low heat to reheat before serving.
Tags:
seasonal
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