Print Creamed parsnips with almonds
A cheering vegetarian supper with a scoop of roast winter roots on top. Or try this recipe as an accompaniment to a roast. 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 almond 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
- Put the parsnips in a pan, add enough almond milk just to cover and bring to the boil. Reduce the heat and cook until very soft.
- 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.
- Season to taste and turn the mixture into a serving dish. Sprinkle with the toasted almonds and chopped parsley before serving.
