Parsnip Creams

roast-parsnips
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
Be Sociable, Share!

Leave a Comment