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Carrot And Parsnip Puree With Coriander
Ingredients
- 450 gm carrots
- 450 gm parsnips
- 1 x salt and freshly grnd black pepper
- 1 x level tbsp grnd coriander
- 3 x level tbsp reduced fat creme fraiche
- 4 x level tbsp minced fresh coriander Peel and slice the vegetables. Place in a pan of cool salted water. Bring to the boil, cover and cook in the simmering ovenfor 20 to 25 min till soft. Drain well.
Directions
- Puree the vegetables coriander and creme fraiche (this may be done in a food processor).
- Season stir in fresh conander and serve.
- A wonderfully colourful puree which can be completed in a food processor for a velvety smooth texture.
- Serves 4
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