Maxfacts

Parsnip – parsley sauce

Ingredients

Method

  1. In a saucepan, melt butter over moderate heat. Add shallot, sweat for a few minutes, add parsnip and sweat for a few more minutes. Add stock, port and cream. Bring to the boil and cook for about 15 minutes. Remove from heat, add shredded parsley and nutmeg. Blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.