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
-
40 minSide dishunroasted hazelnuts, sticking potato, gruyere, baking flour, unsalted butter, wheat flour, Full Milk, ground nutmeg,potato cauliflower gratin with hazelnut -
20 minSide dishwok oil, Chestnut mushroom, bunch of spring onions, fresh ginger, red pepper without seeds, washed spinach, lemon juice, soy sauce,oriental spinach with mushrooms -
30 minSide dishpotatoes, salt, garlic, olive oil (extra virgin), fresh basil, milk, four seasons pepper,mashed potatoes with puffed garlic -
60 minSide dishraw beetroot, (peanut) oil, unroasted hazelnuts, fresh tarragon, misticanza, balsamic glaze, sea salt,salad with roasted beets, balsamic vinegar and hazelnuts
Nutrition
160Calories
Sodium0% DV0g
Fat6% DV4g
Protein8% DV4g
Carbs7% DV22g
Fiber0% DV0g
Loved it