Best Julia Child Creamed Parsnips Recipes

Julia Child Creamed Parsnips image

Provided by Julesong

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups water
1/8 teaspoon salt
6 medium parsnips, peeled and grated
2 tablespoons butter
1/4 cup cream

Steps:

Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
Drain well, then put into a food processor together with the butter and cream and whir until smooth.
Pour into a double boiler and heat gently over medium for 15 minutes.
Season to taste with salt and freshly ground black pepper, and serve immediately.
Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.

Nutrition Facts : Calories 94.5, Fat 10.4, SaturatedFat 6.5, Cholesterol 31.9, Sodium 131.1, Carbohydrate 0.5, Protein 0.4

Creamed Parsnips image

Provided by Sascha

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb parsnip, peeled and diced with the core removed
1 dash lemon juice
2 ounces butter
3 1/2 fluid ounces water
2 fluid ounces double cream
salt and pepper

Steps:

Squeeze lemon juice over parsnips, ensuring all pieces are covered.
Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
Cook on low heat for 15 minutes until tender and broken down.
Slowly bring the double cream to a gentle boil.
Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.

Nutrition Facts : Calories 238.3, Fat 17.4, SaturatedFat 10.8, Cholesterol 50.9, Sodium 119, Carbohydrate 20.9, Fiber 5.6, Sugar 5.5, Protein 1.8