Parsnip – Apple – Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g parsnip (s)
- 2 apples, (Granny Smith)
- 3 teaspoons butter
- 1 teaspoon sugar
- 1 pinch (s) cardamom, ground
- 1 pinch (s) ground cinnamon
- 3 tablespoon sour cream
- 1 tablespoon parsley or chives, chopped
- salt
Print Recipe
Pin Recipe Instructions
- Peel and roughly chop parsnips. Peel and core the apples and roughly chop them as well.
- Put parsnips in a saucepan and cover with cold water. Bring to a boil and cook, covered, for 20 minutes until tender.
- Drain and set aside.
- Melt the butter in a non-stick pan over medium heat, add the apples and fry for about 10 minutes, shaking the pan from time to time. Add the sugar, cardamom and cinnamon and fry for another 10 minutes until the apples are soft and lightly browned.
- Put the apples and parsnips in a kitchen machine, add the cream and work everything into a smooth cream.
- Put the cream in a bowl, season with salt and sprinkle with parsley or chives and serve immediately.
- As an alternative to mashed potatoes, it goes very well with roast pork.
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