Instead of mashed potatoes try this more flavorful cousin, using fennel and parsnip. Serve this alongside our Slow Cooked Sous Vide Lamb.
Fennel and Parsnip Cream
Servings
8 Servings
Ingredients
- 6 to 8 medium sized parsnips peeled
- 2 large fennel bulbs quartered, and fennel fronds reserved
- Kosher salt and pepper
Instructions
- Place parsnips and fennel in a large pot. Cover with just enough water to cover and season with salt. Bring to boil over medium high heat. Reduce heat and simmer for 30 to 40 minutes until soft.
- Remove from heat. Strain ¾ of the liquid. Transfer vegetables to a high speed blender and puree until smooth. Taste and adjust seasoning if needed. Serve alongside Slow Cooked Sous Vide Lamb with Mint and Pistachio Gremolata.
Sure, it will freeze well.
Can you freeze this?
Thanks for pointing that out, those extra ingredients actually belonged to another recipe for the gremolata which can be served on top if desired, so I linked that above.
The recipe instructions do not explain the use of all of the ingredients.