Kale with parsnips and cream
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
- 2 parsnipsmedium
- ½ tbsp sunflower oil
- 25g butter
- 100g kalewell washed and tough stalks removed
- 100ml double cream
- a good grating nutmeg
Nutrition: per serving
- kcal454
- fat41g
- saturates21.1g
- carbs17.5g
- fibre7.3g
- protein4.8g
- salt0.28g
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.
