Although parsnips are not in season here, they are still available in the larger supermarkets.
You can indulge without piling on the calories with this recipe!
Normally it’s made with fresh cream, full fat milk and crème fraiche, which tastes gorgeous, but this is healthier and yes, it still tastes gorgeous..
Grab some fresh thyme
A little milk & crème fraiche
A few parsnips, a little Parmesan, season and you’re done!
This is a great accompaniment for steak, burgers or Sunday lunch, enjoy!
Serves 4
Prep Time 10mins
Cooking Time 40-50 mins
Ingredients
- 450g/1lb Parsnips, peeled and sliced lengthways, approx 2.5cm/1” thick
- A knob of low fat butter spread for greasing
- 200ml/7fl oz Half fat or Weightwatchers Crème fraiche
- 200ml Semi skimmed milk
- 2 Large pinches fresh thyme, leaves only
- Grated parmesan cheese
- Salt and freshly milled black pepper
Method
- Bring the parsnips to the boil in unsalted water, simmer for 4-5 minutes
- Carefully lift them out with a slotted spoon, so that they don’t break up
- Grease a suitable oven proof dish with the low fat butter spread
- Lay the parsnips in the dish
- Mix the crème fraiche and milk together
- Add the thyme and season
- Stir thoroughly and pour over the parsnips
- Sprinkle over the parmesan cheese, just enough to cover lightly
- Bake in a preheated oven 170°C /fan 160°C/325°F/Gas mark 3 for 40-50 mins depending on your oven, they should be golden and bubbling
- Serve
Italyabroad
{ 8 comments… read them below or add one }
Will give this a whirl this week – Parsnips are one of my favourite veg (although can’t get the kids to eat them!) Ive never tried them this way. They look delcious. xxx
Can’t get a kid to eat her veggies? Slather it with cream and butter, of course! But this is made healthier, hee hee. I’ve never really tried parsnips before, but would love to have my first parsnip through this gorgeous dish!
Okay, if I promise to try parsnip creams sometime, will you please post a picture of your new grandbaby? I know this is supposed to be a cooking blog, but first grandchildren should supercede all other subjects for at least one post, don’t you think?! :)
Hi all!!!
I’ve never heard before of “parsnips”..but we usually have this delicious creamy sauce on fennels!
xxxxx
Oh! I love the way you prepared the parsnips…the cream sauce must taste great with it :-)
MMMMMM,…I make a similar dish like this one!! It looks so tasty & splendid!
Oh wow! I love parsnips at any rate, but baked in a creamy sauce? Goodness me, where’s my fork?!
Thank you for stopping by my blog. I’m soon to be moving to a new location and will write a post when the new site is up an running. In the meantime…I’ve got some parsnips in the fridge calling my name.
Hi Les & Barry – I shall try this one at weekend, looks really yummy, and recipes for cooking corned beef in a slow cooker??
How are you both, when do you have your hols this year? Will see Pat & Tony soon
Take Care
Love Monika