Carrot and Parsnip Puree
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.
Ingredients
- 10 oz carrots
- 10 oz 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
Instructions
- 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.
- 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.
- 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.
Calories: 99 kcal
Carbohydrates: 22 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 63 mg
Potassium: 515 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 11856 IU
Vitamin C: 16 mg
Calcium: 68 mg
Iron: 1 mg