Parsnips – Carrot Purée
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 m. Parsnip (s)
- 10 small carrot (s)
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- 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.
- Drain and puree the vegetables well with a hand blender.
- Serve hot.
- 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.
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