To strip the leaves off the thyme, hold a sprig by the tip and run your thumb and forefinger down the stem, pushing off the leaves as you go.
ingredients
serves: 4
1 pound 2 ounce parsnips
2 tablespoons olive oil
1 cooking apple
Salt and black pepper
1/2 lemon
3 sprigs of fresh thyme
5 tablespoons heavy cream
method
1. Peel and coarsely grate the parsnips. If they are old, cut them into quarters and remove and discard the woody cores before you begin grating.
2. Heat the olive oil in a large, shallow saucepan, add the grated parsnips and cook them over a moderate heat.
3. Meanwhile, peel and coarsely grate the apple, stopping when you reach the core. Stir it into the pan with the parsnips, season, then squeeze in half a tablespoon of juice from the half lemon.
4. Rinse the thyme, strip the leaves from the stems (see box, right) and add them. Cook for 3 - 5 minutes more, stirring occasionally, until the parsnips are tender.
5. Pour the cream into the pan and stir while you heat it through. Transfer to a heated dish and serve.
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