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
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.