Feast Catering & Events
By Domini & Peaches Kemp


Christmas Parsnips Recipe

We are partial to honey roast parsnips, but this dish is so delicious we would happily devour solo any night of the week. This is certainly something you can make a couple of days in advance and reheat (in the oven, if possible!), on Christmas day. Tried and tested, for you! You need a kilo of parsnips but 4 big decent ones should do the job.

What you need;

1kg parsnips

2 big knobs of butter

1 tub of crème fraîche

200g Grated cheddar

Grated nutmeg

Salt and Pepper

Chop the peeled parsnips into chunks. Simmer them in salted water until tender. Drain them then put them back on a low heat to dry them out - keep watching - you don’t want them to burn at the bottom of the pan. Once dried, add your butter, half the cheese, crème fraîche and season well. Mash so well mixed but looking for a bit of texture here - not as smooth as mashed potatoes.

Transfer the mixture to a shallow baking dish, cover and refrigerate for a couple of days. Once ready to cook scatter the remaining cheese and bake for 30 minutes at 180c until golden brown! Enjoy!!