Nigella Lawson's Porcini Parsnip Puree

parsnip-puree

Trade in your mashed potatoes for this parsnip puree. Parsnips are a great source of fiber and vitamin C and have fewer calories than potatoes. Cooking them with porcini mushrooms add the meatiness without using any meat, making it a healthier option for you and your family.

Recommended

2 tbsp porcini mushrooms, dried
3 cups hot water
1 lb parsnips
1 tsp sea salt flakes or kosher salt
pinch grated fresh nutmeg
few thyme sprigs

1. Put dried porcini in a saucepan and pour hot water over them. Clamp on a lid and put over medium to high heat.

 

2. Cut the thicker ends of the parsnips into quarters and the twiggy bits into two, lengthways. Cut those in half across making sure they’re all the same size. Add parsnips to boiling pan and let simmer for 15 minutes.

 

3. Drain parsnips over a bowl so that you keep the cooking liquid. Fork out the porcini pieces and discard. 

 

4. Tip the drained parsnips back into the pan on the hot stove, with the heat off, and mash with fork. Add some of the cooking liquid to help get the parsnips to a texture you like.

 

5. Season to taste and add some freshly grated nutmeg. You can adorn the purée with a scattering of thyme sprigs.

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