Purée of Carrot and Parsnip

Mash vegetables and add the buttermilk or cream and beat to produce a smooth purée.

Ingredients


  • 2 large carrots
  • 2 medium parsnips
  • 50 g butter
  • 3 floz milk or cream
  • salt and pepper

Method

  1. Wash and peel the carrots and parsnips.
  2. Slice both vegetable types evenly and place in a saucepan.
  3. Add a pinch of salt and water and boil for approximately 15 minutes or until soft. Drain off the cooking liquid but keep it to make soup the next day.
  4. Mash the vegetables and add the buttermilk or cream and beat to produce a smooth purée. Season.
  5. Place in a serving dish and keep hot until required.




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