Light, fluffy way to sever parsnips. Great with Roast Beef or Lamb


  • 4 Large Parsnips

  • 60g Butter

  • 3 Tlbs Cream

  • 1/4 tsp Nutmeg

  • 1 Egg

  • Salt & Pepper

  • Topping

  • 1 Tlbs Breadcrumbs made from stale bread

  • 30g melted butter


  • 1.

    Cut parsnips into pieces, cook in salted water until tender. Drain and blend until a puree. While puree is warm add butter, cream, nutmeg, egg, salt and pepper and combine. Spoon into buttered oven proof dish.

  • 2.

    Sprinkle breadcrumbs over top then melted butter. Heat in moderate oven (180C) for 20 minutes.


Parsnips become very delicate in flavour when served this way.

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