PARSNIP PUFF

This is such a great recipe, that I have been using for decades but I have no real memory of where I got it! I know I have passed it on to many folk and it is my husband's favourite veggie dish. It can be prepared well in advance, freezes perfectly too, so it's a handy standby for any meal and just great at Christmas.

Place 2 lb of peeled and chopped parsnips [peeled weight] in some lightly salted water and boil until just soft. About 15 mins.

Drain, then mash along with:

very large knob of butter

2 fluid oz of single cream

generous sprinkling of freshly ground nutmeg 

lashings of freshly ground pepper.

If very stiff add a little more single cream.

Whisk 2 large eggs, preferably free range, organic with nice yellow yolks!

Beat them quickly into the parsnip mix until the mix is lightly and fluffy, almost mousse like.  Tip into a lightly oiled overproof serving dish.

Grate some fresh Parmesan over the top, sprinkle over some sweet paprika too and loads more pepper.

[freeze at this stage and take out a few hours before baking. Allow extra time in the oven too]

Set your fan oven to about 190 deg C

Bake for about 40-45 mins until the top is just golden.

This amount serves about 5 - 6 [but not my husband’s portion size!!!]