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


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