Carrot and Parsnip Cream Recipe

Prepare as for Carrot and Swede Cream but substitute parsnips for the swede and garnish with caraway seeds instead of toasted sesame seeds.

SERVES 4

1 large cucumber, peeled and diced

225 g/8 oz/1/2 carrots, sliced

15 g/1 oz/1/2 tbsp butter or margarine

5 ml/1 tsp granulated sugar

Salt and freshly ground black pepper

15 ml/1 tbsp chopped parsley

15 ml/1 tbsp snipped chives

Plunge the cucumber into boiling water. Drain, rinse with cold water and drain again. Put the carrots in a pan with the butter. Cook, stirring, for 1 minute. Add just enough water to cover the carrots. Stir in the sugar and a little salt and pepper. Cover and cook for 10 minutes until tender. Remove the lid. add the cucumber and boil rapidly until all the water has evaporated. Stir in the herbs and serve straight away.

Gingered Carrot and Parsnip Soup with Cashew Cream - Pinch and Swirl

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