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Parsnip puree with thyme
puree of parsnip and potatoes with thyme and pecorino romano.
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Ingredients
Directions
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Peel the parsnip and cut into 2 cm pieces.
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Peel the potatoes and cut into equal pieces.
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Cook the potato with the parsnip for 20 minutes in water with salt.
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Meanwhile, stir the leaves of the sprigs of thyme and grate the Pecorino Romano.
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Drain the parsnip and potato. Add the thyme and pecorino and puree with a puree mash.
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Season with pepper and salt. Drizzle with the olive oil.
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Nutrition
245Calories
Sodium9% DV205mg
Fat15% DV10g
Protein16% DV8g
Carbs9% DV27g
Fiber32% DV8g
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