Print 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 & pepper
Method
- 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.
