Light, fluffy way to sever parsnips. Great with Roast Beef or Lamb
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.
Sprinkle breadcrumbs over top then melted butter. Heat in moderate oven (180C) for 20 minutes.
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