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Merrilees Parker
Merrilees Parker from Great Food Live
Ring the changes and go for a cheese and parsnip combo in Merilees Parker's tasty side dish
 

Parsnip puree with parmesan cheese

Method
 
1. Cook the parsnips in boiling water until soft. Drain (reserving a few tablespoons of the cooking liquid), and blend in a food processor until smooth. Gradually add the cream, 1 tablespoon at a time. You may have to add more than the specified amount at the top in order to get the right consistency.

2. Transfer the pureed parsnips from the blender to a bowl and fold in the Parmesan cheese.

3. If the puree is too thick, loosen its consistency with a few tablespoons of the cooking liquid. Serve hot.

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easy
 
Serves: 4
vegetarian quickcook
Prep: 10 min
Cook: 20 min
 
 

Ingredients

 550g Parsnips, cut into chunks
4 tbsp double cream, approximate quantity
50g Parmesan, grated
1 tbsp flat-leaf parsley, chopped
 

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