- 2 carrots
- 3 parsnips
- 1 small swede
- 3 garlic cloves
- Knob of butter
- Sea salt
- Whipping cream
Root Vegetable Purée
Kevin Kindland
1st February 2014
Root Vegetable Purée
Method
Cut the the carrot, parsnips and swede into small pieces and put them in a pan. Add th...
Ingredients
Method
Method
Cut the the carrot, parsnips and swede into small pieces and put them in a pan. Add the garlic, butter and a little salt, and barely cover with cream. Bring to the boil and simmer until tender. Liquidize in a food processor until smooth. Adjust the seasoning if necessary.
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