EN 
LV 
RU 
Country salad
Salads for everyone.
The parsnip puree is very tasty and delicate. I combined it with cauliflower and it came out very, very tasty. I served it with pangasius fillet cutlets.
Peel the parsnip, cut into small pieces and place in boiling water. Divide the cauliflower into rosettes.
When the parsnips are half cooked, add the cauliflower. Cook all ready.
Drain, leaving about 150g of water, add milk, 5g butter, spices, salt, bring to the boil and make a puree.
Help to maintain this site, create interesting articles and delicious low-calorie recipes!
Finished product weight 1365
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Salads for everyone.
Only three ingredients - one for two and ready.
Pumpkin era... So very delicious autumn cake!
Gentle, sunny-filled candies… How are you created when you want something “sinful”… I have 2 options for these delicacies.
