Parsnip and apple cream

Parsnip and apple cream


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The tart flavour of cooking apple balances the smooth sweetness of parsnips in this luxurious vegetable dish, perfect to offer with plain roasts or grills.

Pat Alburey

Serves: 4 

  • 500g parsnips
  • 2 tablespoons olive oil
  • 1 cooking apple, preferably Granny Smith
  • salt and black pepper
  • ½ lemon
  • 3 sprigs thyme
  • 1/3 cup thick cream

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Peel and coarsely grate the parsnips. If they are old, cut into quarters and remove and discard the woody cores before grating.
  2. Heat the olive oil in a large, shallow saucepan, add the parsnips and cook over moderate heat.
  3. Meanwhile, peel and coarsely grate the apple. Stir into the pan, season with salt and black pepper, then squeeze in 1 teaspoon juice from the half lemon.
  4. Strip the thyme leaves from the stems and add to the pan. Cook for 3–5 minutes more, until parsnips are tender.
  5. Pour the cream into the pan and stir until the mixture is heated through. Spoon into a warmed serving dish.

To strip the thyme

Hold by the tip and run thumb and forefinger down the stem, pushing off the leaves as you go.


good source of vitamins B group, C, E and folate.

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