Parsnips in Sour Cream Recipe
Ingredients:
- 4 largish parsnips
- ΒΌ pint (150 ml) sour cream
- Grated nutmeg
Method:
- Scrape the parsnips and trim. Cut each one lengthways into four slices.
- Put the parsnips into cold water, bring to the boil and simmer for about 10 minutes until cooked.
- In a separate pan, heat the sour cream until hot but don't allow to boil.
- Drain the parsnips, add to the cream and sprinkle with nutmeg.
Serves 4.
Filed under All Recipes, Parsnips, Vegetable Recipes, Vegetarian Recipes by
Comments on Parsnips in Sour Cream Recipe »
Liz Parkhurst @ 4:06 pm
My own recipe uses parsnips, leeks and mushrooms. Slice parsnips into rounds and start frying them in a little oil; wash and slice leeks, by which time the parsnips should be going a nice colour, Add leeks to pan, then mushrooms sliced as you like them. When cooked, add a big dollop of sour cream and serve with a sprinkle of paprika.
Wholewheat noodles go well with this, as do buckwheat blinis; some watercress goes just right with it, plain not dressed.
I used to do it with smetana. Way back then you couldn't get fancy mushrooms – now we're blessed with lots of different varieties.
Enjoy!