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 | Leek and Parsnip Mash |
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 | Sarasota British Guide |
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 | British Business Direct... |
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 | Club Bylaws |
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I got this recipe from a cookbook magazine in England a few years ago, and started featuring it for our Christmas meals. Although I really like parsnips, I only think to use them at Christmas. My Mum used to roast them with the potatoes and that is still good. However, this is just a bit different. Hope you like it, not hard to do, can be made ahead and makes a change.
Yields: 6 servings.
- 1½ lb cleaned and sliced Leeks.
- 1 cup milk.
- 1½ lb peeled and quartered parsnips.
- 6 Tbsp chopped parsley.
- 2 garlic cloves, peeled.
- 6 Tbsp grated Parmesan cheese.
Instructions
- Put the leeks, parsnips and garlic in a pan of cold salted water, bring to the boil reduce heat and simmer 15-20 minutes, drain, return to the pan and dry off over low heat 3-4 minutes.
- Heat the milk, and put in a food processor with the leeks, parsnips, chopped parsley, 5 Tbsp pf the Parmesan cheese, and whiz until just smooth, don’t over do it.
- Put the mash into an ovenproof dish, and sprinkle with the remaining cheese.
- Serve hot.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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