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Member recipe

Ginger parsnips and carrots

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Cooking time

Prep: 30 minutes Cook: 15 minutes

Skill level

More effort


Serves 6

Lovely creamy combination! Recommend to a friend.

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  • 1kg parsnips, can replace with some carrots.
  • 300 ml creme fraiche
  • salt and pepper
  • 60g butter
  • 2.5cm fresh root ginger


  1. Firstly, cut carrots and parsnips into matchstick-thin strips. Then blanch in a large saucepan of boiling salted water for 2 minutes. Drain.

  2. Melt the butter in the saucepan. Add the ginger and cook gently, stirring for 2-3 minutes. Add the parsnips, tossing to coat in the butter. Add salt and pepper to taste, then turn the mixture into a large, shallow ovenproof dish.

  3. Pour the creme fraiche over the parsnip mixture and bake in a preheated oven at 190C for 10-15 minutes, until tender. Serve at once.

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