Creamed parsnips with almonds recipe image

Print Creamed parsnips with almonds

A cheering vegetarian supper with a scoop of roast winter roots on top. Or try this recipe with lamb chops or pork tenderloin. As well as being an alternative to potato mash, creamed parsnips make a good dip: just increase the amount of oil and add a little more of the cooking milk until you get a consistency you like.

Ingredients

  • 500g parsnips, peeled & cut into 1–2cm chunks
  • About 250ml milk
  • 2 garlic cloves, crushed to a paste with a little salt
  • Juice of ½ lemon
  • 25g ground almonds
  • 50ml olive oil
  • 1 tbsp flaked almonds, lightly toasted in a dry frying pan
  • Fresh parsley, chopped, to garnish
  • Salt & pepper

Method

  1. Put the parsnips in a pan, add enough milk just to cover and bring to the boil. Reduce the heat and cook until very soft.
  2. Lift out the parsnips and purée in a food processor with the garlic, lemon juice, ground almonds and a little of the cooking liquid. With the machine still running, slowly add the oil.
  3. Season to taste and turn the mixture into a serving dish. Sprinkle with the toasted almonds and chopped parsley before serving.
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