Parsnip Purée with thyme, mustard and crème fraîche

Sweet and nutty in flavour, this is a lovely winter purée. It works well with simple grilled meats and with slow-cooked rabbit and chicken dishes.

Parsnip Purée with thyme, mustard and crème fraîche
Sat, 06 Jan, 2007 - 14:24
Darina Allen

[structureddata][/structureddata]

More in this section

Everything you need to know about the Michelin Guide ceremony in Dublin Everything you need to know about the Michelin Guide ceremony in Dublin
‘We’ve had the run of our lives’: The Tannery restaurant to close after 30 years ‘We’ve had the run of our lives’: The Tannery restaurant to close after 30 years
Will the Michelin awards herald Ireland’s first Michelin three-starred restaurant? Will the Michelin awards herald Ireland’s first Michelin three-starred restaurant?
Courts
<p>Grenache is the main grape in Châteauneuf-du-Pape (sometimes 100%, often over 80%) and in all those tasty, fashionable Provence osés in the pretty bottles such as Miraval, Whispering Angel and Minutey. </p>

Wine with Leslie: Grenache falls under the radar despite being one of the most planted grapes

READ NOW

ieFood

Newsletter

Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.

Latest Lifestyle

Darina Allen
Darina Allen

Serving up top food every Saturday

Lifestyle

Newsletter

The best food, health, entertainment and lifestyle content from the Irish Examiner, direct to your inbox.

Cookie Policy Privacy Policy Brand Safety FAQ Help Contact Us Terms and Conditions

© Examiner Echo Group Limited