in Germany

Parsnip-carrot puree

updated

Spread the love

Ingredients for 2 servings:

  • 3 m.-large parsnip(s)
  • 10 small carrots
  • 1 tsp salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and chop the parsnips and carrots, and cook them in water with a teaspoon of salt until al dente. Drain and purée the vegetables thoroughly with an immersion blender. Serve hot. I served the vegetables as a side dish to the Barbary duck breast orange style (recipe at CK by GudrunN), and it was a huge hit.

Facebook Comments

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.

Eggs – cucumbers – sour cream sauce

Shrimp soufflé with béchamel sauce