
Add ginger to take a carrot and parsnip mash out of the ordinary.
Ingredients
- 300 grams parsnips (about 2 medium), peeled and diced
- 300 grams carrots (about 2 large), peeled and diced
- 2 tblsps finely chopped ginger
- 50 grams butter
Method
- Cook the parsnips and carrots in boiling salted water until soft. Drain.
- Puree the parsnips and carrots with the ginger and butter. Season to taste.
- Serve garnished with chopped crystallized ginger, parsley and a little flaked salt if wished.
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