Parsnip purée with ginger

  • Published: 30 Nov 12
  • Updated: 18 Mar 24

This smooth and buttery parsnip and ginger pureé recipe is an exciting new way to serve parsnips, and adds a festive zing to Christmas lunch. (seen back left of image)

  • Serves 6-8
  • Takes 5 min to make, 20 min to cook
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Recipe from December 2012 Issue

Nutrition

For 8 servings

Calories
142kcals
Fat
9.4g (5.8g saturated)
Protein
3.4g
Carbohydrates
10.8g (6.5g sugars)
Fibre
Trace
Salt
0.1g

delicious. tips

  1. You can make this up to 2 days in advance, cover with cling film, then store in the fridge. Reheat until piping hot (it may need a little extra milk). Or, store the finished purée in the freezer in a sealed freezer bag or plastic container for up to 1 month. Defrost thoroughly before reheating.

  2. We’ve used this purée to replace the more traditional bread sauce as it fulfils the same need on a plate – a dollop of something creamy that’s perfect with the simplicity of the turkey and the savoury complexity of the gravy.

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