Parmesan & parsnip purée

Parmesan & parsnip purée

A sweet and savoury alternative to mashed potatoes.

By , 21 September 2015
Parmesan & parsnip purée
  • Ready in: 45 mins
  • Serves: 6
  • Price: 40p per serving
Nutritional Info
Each 141g serving contains
  • Fat med
    11.3g
    16%
  • Saturates med
    5.8g
    29%
  • Sugars med
    8.5g
    9%
  • Salt low
    0.14g
    2%
  • Energy 3278KJ 783KCAL
    9%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 2325kJ/555kcal.
Ingredients
  • 550g parsnips (peeled and trimmed weight)
  • 1 large apple, peeled, cored and cut into chunks
  • 2 cloves garlic, peeled
  • 2 sprigs thyme
  • 2 tbsp olive oil
  • 75ml double cream
  • 35g Parmesan, grated
  • 1 tbsp parsley, chopped
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the parsnips into even-sized pieces and put them in a bowl with the apple, garlic, thyme and olive oil. Toss to coat in the oil. Spread on a baking tray and bake for 30-35 minutes until golden and tender.

  • Put in a bowl and purée with a hand-held blender, or use a processor. Beat in the double cream. Stir in the grated Parmesan and the chopped parsley. Season with black pepper.