Silky Lemon Nutmeg Cream & Parsnips

Silky Lemon Nutmeg Cream & Parsnips

1/2 cup organic, pastured cream (very cold)
juice of 1/2 lemon
1/2 tsp. balsamic vinegar
1/2 tsp. ground nutmeg
1/4 tsp. sea salt
2 tsp. finely chopped preserved lemons
1 Tbs. EACH fresh green and purple basil, finely sliced

1 large parsnip, peeled and finely shredded
1 large ghost white carrot, finely shredded
2 tsp. pastured butter
sea salt

 

Combine the COLD cream, lemon juice, vinegar, nutmeg, and sea salt in a two-cup jar with a tight-fitting lid.
Shake vigorously, for about 5 minutes.

 

Shake. Shake. Shake. Shake until your arms begin to ache. 

 

You’ll hear the liquids sloshing…your hands and arms will tire…you’ll break a sweat. 

And then suddenly, the liquid slosh with turn to a thud. The cream is ready. (To check, open the jar and test with a knife or spoon. The cream should be the consistency of THICK whipped cream – and super silky). 

 

Refrigerate.

 

In a small skillet, melt the butter over medium heat. Add the shredded veggies and sea salt. Cook until soft.

Serve the smooth as silk lemon-nutmeg-cream over the veggies, garnished with fresh basil, preserved lemons, and an extra sprinkling of nutmeg.