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Grace Philpot
Puree of carrot and parsnip
Also try this delicious puree of carrot and parsnip
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Ingredients
Directions
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Cut the winter roots, the parsnip (or celeriac) and the potatoes into equal pieces.
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Put them on with plenty of water and some salt and cook them in about 10 minutes until done.
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Stamp them finely with a tablespoon of butter or olive oil and 50 ml of hot vegetable stock. Season with pepper and nutmeg.
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Nutrition
160Calories
Sodium0% DV0g
Fat6% DV4g
Protein8% DV4g
Carbs7% DV22g
Fiber0% DV0g
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