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
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 454
- Fat 41g
- Saturates 21.1g
- Carbs 17.5g
- Fibre 7.3g
- Protein 4.8g
- Salt 0.28g
