Filter
Reset
Sort ByRelevance
Grace Philpot
Puree of carrot and parsnip
Also try this delicious puree of carrot and parsnip
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the winter roots, the parsnip (or celeriac) and the potatoes into equal pieces.
-
Put them on with plenty of water and some salt and cook them in about 10 minutes until done.
-
Stamp them finely with a tablespoon of butter or olive oil and 50 ml of hot vegetable stock. Season with pepper and nutmeg.
Blogs that might be interesting
-
15 minSide dishpotatoes, chorizo,baked potato with chorizo
-
10 minSide dishegg, mustard, vinegar, White wine vinegar, sunflower oil, olive oil, green herbs,herbs Mayonnaise
-
60 minSide dishapples, sugar,Apple juice
-
15 minSide dishham, cream cheese, poppy seed, Sesame seed, mini tomato tomato, olive oil, basil,tomatoes with cream ham
Nutrition
160Calories
Sodium0% DV0g
Fat6% DV4g
Protein8% DV4g
Carbs7% DV22g
Fiber0% DV0g
Loved it