Recipes

CHRIS'S CREAMED PARSNIP WITH CAVOLO NERO & GINGER

Posted On: 2014-06-19 09:32:08

Serves: 4-6

Preparation: 5 minutes

Cooking: 20-25 minutes

INGREDIENTS:

6 medium parsnips, chopped

1 large bunch Cavolo Nero

1 teaspoon fresh ginger, finely grated

5 sprigs of fresh thyme

1 cup low salt vegetable stock

2 Tablespoons flour

1 teaspoon nutmeg

2 Tablespoons olive oil

2 Tablespoons unsalted butter

2 cups low-fat milk

Salt and pepper to taste

DIRECTIONS:

Place oil & 1 tablespoon butter in a hot frying pan or skillet, when butter is melted add in the parsnips.

Cook, stirring occasionally for around 6 minutes or until golden

Add the shallots & ginger, cook for another 2 minutes or until shallots have softened.

Add the stock & 3 sprigs of thyme, salt & pepper & simmer until parsnips are tender

Meanwhile add Cavolo Nero to boiling water & cook until tender.

Drain & squeeze out excess water, chop roughly

In another pan on medium to low heat, melt the remaining butter, then whisk in the flour & cook for 1 minute.

Add nutmeg & bring to the boil until thickened, about 2 minutes

Add Cavolo Nero to parsnips, then pour over sauce, mix & simmer for 2 minutes.

Serve with remaining thyme

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