Best 3 Creamed Parsnips Recipes

CREAMED PARSNIPS

Steps:

• Squeeze lemon juice over parsnips, ensuring all pieces are covered.
• Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
• Cook on low heat for 15 minutes until tender and broken down.
• Slowly bring the double cream to a gentle boil.
• Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.

JULIA CHILD CREAMED PARSNIPS

Steps:

• Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
• Drain well, then put into a food processor together with the butter and cream and whir until smooth.
• Pour into a double boiler and heat gently over medium for 15 minutes.
• Season to taste with salt and freshly ground black pepper, and serve immediately.
• Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.

CREAMED SPINACH AND PARSNIPS

Steps:

• 1. In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes. 2. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. 3. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve. Make Ahead - The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick.