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Turnip, Swede and Carrot Purée
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1993
Not entirely entrancing when individually puréed, these three root vegetables in combination are altogether more intriguing. The food processor makes preparation a rapid and painless exercise.
Ingredients
225 g ½ lb 225 g ½
Method
Mise en Place
Put a large pan of salted water on to heat • Peel the vegetables, including the onion, and cut them into chunks • Grate the nutmeg.
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