Parsnip filling

20 minutes, then cooling 

Makes 135 ml / 9 tbs 

175 g / 6 oz parsnip, weighed after peeling and removing core 

25 g / 1 oz butter 

30 ml / 2 tbs chicken stock 

salt and freshly ground black pepper 

freshly grated nutmeg 

15 ml / 1 tbs thick cream 

Parsnip filling preparation 

1- Slice the parsnip thinly and place them in a saucepan with the butter and chicken stock. Bring to the boil. Cover with a piece of greaseproof paper; reduce the heat and simmer until really tender, about 10-15 minutes. 

2- Blend or sieve the contents of the pan. Season with salt, freshly ground black pepper and freshly grated nutmeg to taste and stir in the hick cream. Allow the filling to become cold before using.  

Yummy Parsnip filling is ready. 

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