Parsnip puree
Ingredients
- 300 g parsnips, prepared, chopped
- 2 tbsp rapeseed oil (or virgin olive oil, if preferred)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- 100 ml water
- 3 to 4 tbsp olive or rapeseed oil
- salt, white pepper, (spritz of lemon juice) to season
Method
- In a saucepan heat oil, water, cumin, coriander, salt. Add prepared parsnips. Cover and cook over moderate heat until soft, about 10 to 15 minutes. Remove from heat, add remaining oil and blend to a smooth consistency, pass through a fine-meshed sieve. Adjust consistency as preferred (by adding a little more water), season to taste.