Puree Of Root Vegetables Recipe
Ingredients
| 2 1/2 cups / 350 g /12 oz carrots, sliced | ||
| Rutabaga | 2 1/2 Cup (16 tbs), sliced | |
| 45 ml / 3 tbsp water | ||
| Butter to taste | ||
| Ground black pepper | 1 To taste | |
| Single cream | 2/3 Cup (16 tbs) | |
| Chopped chives | ||
| Salt | To Taste | |
Directions
Peel the vegetables and slice them thinly. Reserve some of the carrot slices and cut them into star shapes for the garnish.
Put the vegetables in a dish with the water. Cover with vented cling film (plastic wrap) and cook for 6 - 8 minutes, until soft.
Drain the vegetables and puree in a blender or food processor with butter to taste. Season the puree and reheat for 1 minute.
Put the vegetables in a dish with the water. Cover with vented cling film (plastic wrap) and cook for 6 - 8 minutes, until soft.
Drain the vegetables and puree in a blender or food processor with butter to taste. Season the puree and reheat for 1 minute.
Chef
