Parsnip Creams

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

Equipment

• Oven proof dish, either 1.2 litre/2pt or smaller ones, your choice
• Large mixing bowl or jug

Shopping List

• 450g/1lb Parsnips
• A knob of low fat butter spread
• 200ml/7fl oz Half fat Crème fraiche
• 200ml Semi skimmed milk
• 2 Large pinches fresh thyme
• Grated parmesan cheese

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