Parsnip cream

Parsnips are not a product that is widely used as a main ingredient in our country, but that will change when you try this recipe. Parsnip cream has a creamy texture and a mild, slightly sweet and spicy flavor that makes it special.

The first time I took this cream I was surprised because I cannot imagine that with such a basic ingredient such a rich recipe could be made. It is also a very economical vegetable that will help us to meet the expenses of these dates.

If you decide to prepare the parsnip cream for this Christmas you can choose one of these two options:

Version with blue cheese: just chop up some of the cheese you like the most, put it in the center of bowls or plates and sprinkle on freshly grated nutmeg or nutritional yeast that has a delicious nutty flavor. You can use Roquefort, Gorgonzola or Cabrales but it has to be a powerful cheese because the cream is slightly sweet and we need something that contrast.

Version with Portobello mushrooms or seasonal mushrooms: for this version you have to sauté the mushrooms or clean mushrooms. We also put them in the center of the plates or bowls and sprinkle a little of mushroom salt. This version does not have as many contrasts as the previous one but stands out for its soft and elegant autumn notes.

Si you serve in a tureen Parsnip cream garnish in containers for your guests to serve individually.

Parsnip cream

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This cream surprises with its mild, slightly sweet and spicy flavor.

• Mayra Fernandez Joglar

• Recipe type: creams
• Calories: 255
• Rations: 4

• Cooking time: 1:5 p.m.
• Total time: 1:5 p.m.

Ingredients

• 10 butter g
• 10 g olive oil
• 50 g shallot
• 30 g of celery
• 1 garlic clove
• 1/2 level teaspoon (brown size) nutmeg
• 1 generous pinch of ground cinnamon
• 400 g of parsnip, peeled and cleaned
• 700 g hot chicken or vegetable broth
• 70 g cooking cream or evaporated milk
• Salt and white pepper

Preparation

1. We melt the butter with the oil by heating it for 1 minute, 100º, spoon speed.

2. While we peel the shallots and garlic. We clean the celery by removing the strings. We put the vegetables in the glass and chop them during 3 seconds, speed 5. We lower the pieces towards the blades and poach them during 10 minutes, 100º, spoon speed.

3. Next we add the spices trying not to fall on the blades. We cook for 1 minute, 100º, spoon speed.

4. Then add the parsnips, cut into large pieces, and the broth. We cook everything together for 50 minutes, 100º, speed 1.

5. After time, we let the temperature drop to 80 degrees and we grind for 1 minute, speed 10.

6. Pour the cream or evaporated milk and season to taste. We mix during 2 minutes, speed 3. In this case we will not put heat, we will only use residual heat because we do not want the cream to boil.

7. If necessary, we will adjust the salt and pepper.

8. We serve with the chosen accompaniment.

Notes

You can take advantage of the cooking time to prepare some other recipe in the varoma.

More information - Homemade mushroom salt

Adapt this recipe to your Thermomix model