Parsnip Mousse


Photo: flickr user ndrwfgg
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Ingredients

2 cups parsnips
cup chicken stock
cup cream
2 eggs
teaspoon nutmeg, ground
salt, pepper

Preparation

1
Peel and chop parsnips.
2
Place the parsnip and stock in a pot, bring to the boil, cover and simmer (steam) gently, stirring regularly until parsnips are tender.
3
Puree parsnips and liquid in a vitamiser until smooth. Add eggs and process again for about 30 seconds. Quickly blend in cream and season mixture.
4
Grease 6 individual heatproof moulds, spoon in puree to fill, cover each mould with foil and steam or cook in a bain marie until mousse set. About 40 minutes.
5
Allow to rest for 5 minutes then turn out gently.
6
Serve hot.

Tools

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Tags:

puree
tubers
root
hot
vegetable

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 1:07am

Creator:

Anonymous

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