Silky is sexy… is it not?

I think lemons are pretty sexy too.

So, when things are both silky and sexy, and then creamy… well, I think we have a winner.

I love the inherent sweetness of fresh, heavy, pastured cream. As that couples with the tart tang of fresh lemon juice ~ and preserved lemons ~ and the smoky depth of ground nutmeg, this somewhat savory whipped cream comes to craft something all together fabulous. And, beguiling basil to boot…
I’d say it’s one of the finer things in life.

We all need more of those.
Wouldn’t you agree?

Silky Lemon Nutmeg Cream

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.