PARSNIP PUREE

Since root vegetables are getting trendy again and are not considered anymore like wartime food or cattle food, I chose to cook parsnip as I thought that it would bring a certain novelty to the table...

I was very satisfied, because this puree is very interesting and tasty. It had a sweet, yet tangy carrotty taste and the parmesan cheese and parsley added an interesting nutty and herby aroma. I liked it, although my boy was not so hot about it (oh well, you know men and vegetables...!!!

I invented my own "Parsnip Puree" recipe and spiced it up in my own way... So, what you'll find here is not an exact recipe, but more an idea of how you can prepare this special root.

All the quantities here are free, so it's up to you to play and dose each ingredients as you wish...

Ingredients:
Parsnips, peeled and cut in big cubes
Butter
Cream
Parmesan cheese, grated
Garlic, crushed
Parsley, chopped
A pinch curry powder
Pepper
salt

Method:
1. Steam the parsnip until tender.
2. While still hot, puree the parsnip.
3. In a pan, melt some butter, add the parsnip and mix.
4. Mix in cream, parmesan, garlic, parsley, curry, pepper and salt.
5. Serve hot.

Remarks:
You can also add mashed carrots or mashed potatoes, if you wish...

Serving suggestions:
Serve with fish, lamb or sausages.
You can use it like potatoe puree; it's as nurishing.

(Parsnips -Pic by www.agric.nsw.gov.au)