Puree of Parsnips with Creme Fraiche and Nutmeg

This recipe is from Delia's Complete Christmas Magazine 2004

Parsnips are for me a very important part of Christmas and, just for a change, here they are whipped into a light fluffy puree.

The Delia Online Cookery School: Make sure you knives are sharp when preparing the parsnips. Watch our video showing you how to keep them in the best condition, and how to chop onions. Just click here to play.

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Method

Begin by peeling and trimming the parsnips: cut out any woody centre bits, then cut the parsnips then cut the parsnips up into approximately 1 in (2.5cm) chunks.

Then place them in a fan steamer over some simmering water, sprinkle with salt, and steam - covered - for approximately 10 minutes, or until the chunks are tender when tested with a skewer. Now strain the parsnips (reserving the steaming liquid), put them in the bowl of a processor and purée them along with the crème fraîche until they're completely smooth and add the nutmeg and seasoning.

If you think the mixture is too dry mix in one or 2 tablespoons of the steaming water, then return the pasnipr purée to the saucepan and stay with a wooden spoon over a medium heat for about five minutes.