Celeriac and Parsnip Puree

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Ingredients

  • 1 celeriac, peeled and chopped into large chunks
  • 450g parsnips, peeled and chopped into large chunks
  • 150ml sour cream
  • 100ml milk
  • 30g butter
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Celeriac and Parsnip Puree

1) Bring a large pan of salted water to the boil. Add the celeriac and parsnips and boil until tender, about 20 minutes.

2) Drain, leave to steam dry for 2 minutes, then puree in a blender with the butter, sour cream, and enough milk to form a smooth puree.

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