Creamed Parsnips

Recipe Archives->Vegetables->Creamed Parsnips

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Creamed Parsnips
Yield: 4 servings

900 g parsnips; peeled and roughly chopped
150 ml single cream  
chopped fresh parsley for garnish

Cook the parsnips in boiling water for 35-40 minutes, until very
tender.  Drain thoroughly then return to the pan and mash, using
a potato masher.  Stir in the cream and season to taste.  Heat
gently, then serve hot, garnished with parsley.

Printable version: creamed-parsnips.txt.

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