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Side Dishes: Parsnips Carrots Puree

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Side Dishes: Parsnips – Carrots – Puree

The perfect side dishes: parsnips – carrots – puree recipe with a picture and simple step-by-step instructions.

  • 1 size Parsnips
  • 4 medium sized Carrots
  • 1 tbsp Salt
  • Freshly grated nutmeg
  • 80 g Butter flakes
  • 80 g Milk
  1. Peel, wash and chop the carrots. Peel, wash and dice the parsnips. Cover with water, add the salt and cook.
  2. Pour off the remaining water, add the flakes of butter, grate fresh nutmeg, add a little milk, mash everything well and add a little salt if necessary.
  3. With it: onion spinach and steamed tilapia fillet
Dinner
European
side dishes: parsnips – carrots – puree

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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