Carrot and Parsnip Puree recipe
information
Sweetness of parsnips can bring out the flavour of many foods when it is combined with them, but this mixture of parsnips and carrots is particularly successful - making a delicious creamy puree.
Preparation time : 10 minutes,
Cooking time : 10-12 minutes,
Calories per serving: 70
ingredients
10 oz [275 g) carrots
10 oz (275 g) parsnips
4 tablespoons semi-skimmed milk
3/4 teaspoon grated nutmeg
2 teaspoons caster sugar
Salt and freshly ground black pepper
Sprigs of rosemary, thyme or parsley to garnish
10 oz (275 g) parsnips
4 tablespoons semi-skimmed milk
3/4 teaspoon grated nutmeg
2 teaspoons caster sugar
Salt and freshly ground black pepper
Sprigs of rosemary, thyme or parsley to garnish
method
1. Bring a saucepan of water to the boil. Peel and trim the carrots and parsnips. Cut them up into similar-sized chunks and cook them in the boiling water for 10-12 minutes, or if you prefer you can steam them in a covered pan for 12-14 minutes, until tender.
2. Reserving a little of the cooking water, drain the vegetables and put them in a liquidiser (or use a potato-masher). Add the milk, nutmeg and sugar and puree the mixture.
3. If the mixture is still very thick add a couple of tablespoons of the reserved vegetable water. Then season to taste with salt and pepper. Garnish with fresh herbs and serve.
2. Reserving a little of the cooking water, drain the vegetables and put them in a liquidiser (or use a potato-masher). Add the milk, nutmeg and sugar and puree the mixture.
3. If the mixture is still very thick add a couple of tablespoons of the reserved vegetable water. Then season to taste with salt and pepper. Garnish with fresh herbs and serve.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
