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How to make this fast and easy side dish of carrot and parsnip puree. Great for accompanying a family dinner. This vegetarian recipe serves 4.
INGREDIENTS:
3 cups baby carrots, scrubbed and cut into chunks
3 cups parsnips, scrubbed and cut into chunks
2 oz. butter
½ tsp. Jamaican allspice
1 tsp. salt
1 tsp. black pepper
parsley sprigs to garnish
METHOD:
Melt butter in a pan. Add carrots and parsnips. Cook for 10 minutes. Add Jamaican allspice, salt and black pepper. Fry for 3 minutes until aromas become strong.
Using a food processor, puree carrot and parsnip mixture. Reheat in pan and serve hot, garnished with parsley sprigs, as an accompaniment to roasted or barbecued poultry.
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