Parsnips – Carrot Purée

Summary

Ingredients

• 3 m. Parsnip (s)
• 10 small carrot (s)
• 1 teaspoon salt

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Instructions

1. Peel the parsnips and carrots, cut into small pieces and boil in water with a teaspoon of salt until everything is firm to the bite.
2. Drain and puree the vegetables well with a hand blender.
3. Serve hot.
4. I served the vegetables as an accompaniment to the Barbarie Duck Breast Orange Style (recipe at CK by GudrunN) and it was very well received.