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.
Finished product weight 1365
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
