-
Peel and chop the carrots and
parsnips Into small chunks. Put the carrots In a large pan
of salted water and bring to the boll. After 5 minutes,
add the parsnips and cook for 15-20 minutes until tender.
-
Drain the vegetables well then
put Into a food processor. Add the butter and cream or
crème fraîche. Blend until smooth then season with salt
and black pepper. If you do not have a food processor, use
an electric hand whisk to get a smooth and creamy
consistency, or mash the vegetables by hand .
-
The day before: Prepare, cook
and puree the vegetables the day before. Keep them in the
fridge then reheat in their serving dish in the microwave
on High for 5 mins.
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DAILY
DINNERS 
