Parsnip puree recipe
Ingredients
- 1,2 kg. of parnships
- 1 kg. of potatoes
- 1 bouquet garni
- 1 teaspoon of sea salt
- 50 gr. of philadelphia yogurt
- 1 egg
- 20 gr. of butter
- 2 teaspoons of salt flower
- 1 pinch of nutmeg
Instructions
- Peel, cut and wash vegetables.
- Cover with water in a large casserole dish. Add bouquet garni, sea salt and cook on medium heat until vegetables are cooked (around 50 minutes).
- Mash. Add philadelphia, egg, butter, salt flower and nutmeg.
- Mix and serve.