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Add a photoServings: 4
Ingredients
- 2 c. parsnips
- 1/2 c. chicken stock
- 1/2 c. cream
- 2 x Large eggs
- 1/10 tsp nutmeg, grnd
- Â Â salt, pepper
Directions
- Peel and chop parsnips.
- Place the parsnip and stock in a pot, bring to the boil, cover and simmer (steam) gently, stirring regularly till parsnips are tender.
- Puree parsnips and liquid in a vitamiser till smooth. Add in Large eggs and process again for about 30 seconds. Quickly blend in cream and season mix.
- Grease 6 individual heatproof moulds, spoon in puree to fill, cover each mould with foil and steam or possibly cook in a bain marie till mousse set. About 40 min.
- Allow to rest for 5 min then turn out gently.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 75 | 54% |
| Total Fat 8.46g | 11% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 99mg | 4% |
| Potassium 305mg | 9% |
| Total Carbs 11.6g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.96g | 2% |
| Protein 4.89g | 8% |
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