Parsnip Cream

Ben Spalding

Ben Spalding

12th January 2011
Ben Spalding

Parsnip Cream

Parsnip puree


  • 10 Parsnips
  • fine salt
  • caster sugar
  • white pepper
  • 50g olive oil
  • 150g crème fraiche


1. Cut parsnips in half scrape out seeds, then lay on a tray skin side down, season with sugar,salt, pepper and oil very well
2. Roast in oven @ 130c until the flesh is mushy when a spoon is put through
3. Put into a blender add crème fraiche and blend for 5 minutes, adjust seasoning and consistency accordingly
4. Strain through chinois and keep in fridge in airtight container for up to 5 days

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