Root Vegetable Purée

Kevin Kindland

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

  • 2 carrots
  • 3 parsnips
  • 1 small swede
  • 3 garlic cloves
  • Knob of butter
  • Sea salt
  • Whipping cream

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.