Kale with parsnips and cream

Name: Kale with parsnips and cream
Total time: 20 min
Yield: serves 2
Ingredients: parsnips 2, medium; sunflower oil ½ tbsp; butter 25g; kale 100g, well washed and tough stalks removed; double cream 100ml; nutmeg a good grating

20 minutes
serves 2
Easy

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

December 19, 2014 at 2:29 pm

Ingredients

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

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.