Parsnip – parsley sauce
Ingredients
- 2 shallots, chopped
- 100 g parsnips, peeled and chopped
- 50 g flat-leaf parsley, shredded
- generous knob of butter
- 100 ml white port (or sherry)
- 300 ml vegetable stock (or chicken stock)
- 100 ml cream
- pinch of ground nutmeg
- salt, white pepper
Method
- 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.