Julia Child Creamed Parsnips Recipes

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JULIA CHILD CREAMED PARSNIPS

Make and share this Julia Child Creamed Parsnips recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5



Julia Child Creamed Parsnips image

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.

Nutrition Facts : Calories 94.5, Fat 10.4, SaturatedFat 6.5, Cholesterol 31.9, Sodium 131.1, Carbohydrate 0.5, Protein 0.4

1 1/2 cups water
1/8 teaspoon salt
6 medium parsnips, peeled and grated
2 tablespoons butter
1/4 cup cream

CREAMED PARSNIPS

This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.

Provided by Sascha

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Creamed Parsnips image

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.

Nutrition Facts : Calories 238.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 119, Carbohydrate 20.9, Fiber 5.6, Sugar 5.5, Protein 1.8

1 lb parsnip, peeled and diced with the core removed
1 dash lemon juice
2 ounces butter
3 1/2 fluid ounces water
2 fluid ounces double cream
salt and pepper

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