Parsnip and Parmesan purée

Parsnip and Parmesan purée

This can be made in advance and reheated.

By , 21 September 2015

(4 votes)

Parsnip and Parmesan purée
  • 25 Mins

  • Serves: 8

  • Price: 21p per serving

Nutritional Info
Each 85g serving contains
  • Energy

    498KJ

    119KCAL

    6%
  • Fat

    7.1g

    med

    10%
  • Saturates

    4.1g

    med

    21%
  • Sugars

    4.1g

    low

    5%
  • Salt

    0.1g

    low

    2%
of your reference intake.
Typical energy values per 100g: 586kJ/140kcal.
Ingredients
  • 550g parsnips, (peeled weight), cored with ends removed, cut into even pieces
  • 75ml double cream
  • 50g Parmesan, grated
  • Chopped parsley
Method
  • Add the parsnips to a pan of lightly salted boiling water and cook until tender. Drain, reserving a little of the water.

  • Return the parsnips to the pan and mash (preferably with an electric hand mixer).

  • Gradually beat in the cream, then add enough of the saved cooking water for the desired consistency. Stir in the cheese and season with pepper. Cool, then refrigerate.

  • Reheat for 5-6 minutes in the microwave on Christmas Day and serve with parsley.