Filter
Reset
Sort ByRelevance
Adub
Parsnip puree with thyme
puree of parsnip and potatoes with thyme and pecorino romano.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the parsnip and cut into 2 cm pieces.
-
Peel the potatoes and cut into equal pieces.
-
Cook the potato with the parsnip for 20 minutes in water with salt.
-
Meanwhile, stir the leaves of the sprigs of thyme and grate the Pecorino Romano.
-
Drain the parsnip and potato. Add the thyme and pecorino and puree with a puree mash.
-
Season with pepper and salt. Drizzle with the olive oil.
Blogs that might be interesting
-
45 minSide dishhot water, raisins, shallot, Red wine vinegar, medium oranges, cut red cabbage, granulated sugar, fresh thyme, extra virgin olive oil,Red cabbage salad with orange -
260 minSide dishdate, orange juice, muesli, white almonds, dried apricots, raisins,date muesli bars -
85 minSide dishSesame seed, semi-sundried tomatoes, Eggs, olive oil, bunch onion, flour, baking powder, mascarpone, basil,cupcakes with basil cream -
25 minSide dishslices of pickle, Red onion, mayonnaise, French mustard, cut pointed cabbage, multigrain tortilla wrap, Zaanse homestage spicy 45 grated cheese, fried fricandeau,quesadillas with coleslaw and pickles slices
Nutrition
245Calories
Sodium9% DV205mg
Fat15% DV10g
Protein16% DV8g
Carbs9% DV27g
Fiber32% DV8g
Loved it