Page title and description
Carrot and parsnip purée
This is a quick and simple buttery purée or mash. It's a very good as a side to roast chicken or sausages, with or instead or mashed potato. Celeriac could be substituted for the parsnip. This also makes good baby food.
Ingredients
- 300g carrots
- 300g parsnips
- bay leaf
- 100g butter
- nutmeg
- spoonful of crème fraîche (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
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Step 1
Cut the carrots and parsnips into chunks and boil with bay leaf until tender. Mash or purée in a processor and return to pan. Add butter, nutmeg, crème fraîche and seasoning. You can serve as it is or cool and reheat later in an ovenproof dish dotted with butter.
