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Carrot & Parsnip Purée Recipe

A good winter purée, easy to make, yet smart enough to be part of a dinner party.
They can be made ahead of time, then reheated.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians


2 lbs/900gr Carrots, organic if possible - peeled & sliced

2 lbs/900gr Parsnips, organic if possible - peeled & sliced

3 medium cloves Garlic - peeled & finely chopped

3 oz/90gr Butter

Salt & freshly-ground Black Pepper


1. Put the vegetables in cold, lightly-salted water, bring them to the boil and cook until tender - about 6 to 10 minutes, depending on the thickness of your slices.

2. Drain the vegetables, discarding the water.

3. Gently melt the butter in the saucepan with a little more salt and a few grinds of freshly-ground pepper.

4. Remove the butter from the heat, and add the drained vegetables.

5. Mash them or pass the mixture through a Mouli Légume.

Serve, or refrigerate and reheat in a microwave.

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