Parsnip Puff
Cressida
This makes parsnips worthwhile. The original recipe is by Beverly Sutherland Smith in her book, ’A Taste For All Seasons’
ingredients
- 4 large parsnips
- 60g Butter
- 3 tablespoonful cream
- 1/4 teasp nutmeg
- 1 egg Beaten
- Salt and pepper
- breadcrumbs (fresh or dried are fine)
- 30g butter (or more if you’re feeling wanton), melted
directions
- 1
Peel parsnips, cut into pieces and cook in salted water until tender. Drain well and blend or put through mouli. While puree is warm add the butter in small pieces and other ingredients.
- 2
Place in an ovenproof dish and top with bread crumbs and melted butter. Bake in moderate oven for 20 minutes.
Source: Cressida
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