CSA member Jane says, “this recipe is another quick one, and a really lovely way to enjoy your parsnips! You can replace the cream with another non-dairy milk like coconut (in which case I would swap out the sage for ginger root). This makes 1-2 side-dish portions. It can also be used to create a puree or soup (both of which I think would be really tasty with the addition of apples – just toss in a cut up skinned apple at the beginning with the parsnip). The soup would also fare well with the addition of some of those lovely Root Radical carrots!”
- 6 parsnips washed and sliced in half lengthways
- 1 ½ cups stock chicken or vegetables
- 5-10 sage leaves
- ¼ cup cream
- Salt and pepper to taste
Heat oil in pot over medium heat, and cook parsnips for about 5 minutes, until sides are golden brown.
Add in stock and sage and let simmer for about 10 minutes.
Remove from heat and add cream.
Serve immediately as a side or transfer to blender, reserving half the liquid, to make a puree (add more liquid as needed).