5+ A Day

Creamed Parsnip with Kale and Ginger

Creamed Parsnip with Kale and Ginger

Creamed Parsnip with Kale and Ginger

Serves: 4-6

Preparation: 5 minutes

Cooking: 20-25 minutes



6 medium parsnips, chopped
1 large bunch kale
1 teaspoon fresh ginger, finely grated 
2 shallots, diced
5 sprigs of fresh thyme
1 cup low salt vegetable stock
2 tablespoons flour
1 teaspoon nutmeg
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups low-fat milk
Salt and pepper to taste



Place oil and 1 tablespoon butter in a hot frying pan or skillet, when butter is melted add in the parsnips. Cook, stirring occasionally for around 6 minutes or until golden

Add the shallots and ginger, cook for another 2 minutes or until shallots have softened. Add the stock and 3 sprigs of thyme, salt and pepper and simmer until parsnips are tender 

Meanwhile add kale to boiling water and cook until tender. Drain and squeeze out excess water, chop roughly

In another pan on medium to low heat, melt the remaining butter, then whisk in the flour and cook for 1 minute. Add nutmeg and bring to the boil until thickened, about 2 minutes

Add kale to parsnips, then pour over sauce, mix and simmer for 2 minutes. Serve with remaining thyme