Olive Magazine
Kale With Parsnips And Cream Recipe

Kale with parsnips and cream

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Kale is a really trendy ingredient at the moment. It has a robust texture and flavour can be used instead of cabbage or spinach in recipes. Cooked with parsnips, cream and nutmeg it makes an indulgent vegetarian side

  • Vegetarian
Nutrition:
NutrientUnit
kcal454
fat41g
saturates21.1g
carbs17.5g
fibre7.3g
protein4.8g
salt0.28g
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Make this recipe for kale with parsnips and cream, then check out our maple-roast parsnips, parsnip soup, parsnip chips and more parsnip recipes.

Ingredients

  • 2 parsnips, medium
  • ½ tbsp sunflower oil
  • 25g butter
  • 100g kale, well washed and tough stalks removed
  • 100ml double cream
  • a good grating nutmeg

Method

  • STEP 1

    Peel the parsnips and discard the skin. Continue peeling the parsnips into ribbons. Melt half the butter with the sunflower oil in a large frying pan and get it really hot, as you want the parsnips to start browning almost immediately once they hit the pan. Don’t cram them all in a small pan either or it won’t happen. Add the parsnip ribbons and fry for 4-5 minutes over a high heat until tender and browned, stirring constantly. Tip onto a plate covered with a little kitchen paper to mop up any excess butter and set aside.

  • STEP 2

    Melt the remaining butter in the same pan. Roughly shred the kale, omitting any particularly gnarly-looking stalks and add to the pan. Cook over a high heat for 2 minutes.

  • STEP 3

    Add 1-2 tbsp water and continue cooking for a further 5-7 minutes or until tender stirring continuously and adding extra water when needed. When cooked there should be no excess water.

  • STEP 4

    Return the parsnip ribbons to the pan, add the cream, nutmeg and plenty of seasoning, particularly pepper. Toss together until hot and serve.

Check out our best ever veggie sides for Christmas

A bowl of kale salad
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