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Crumbed goats’ cheese on pea purée

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

By Nicola Graimes

Published 2015

  • About

There’s something comforting about vegetable purées – maybe it has something to do with their similarity to baby food. Cauliflower, celeriac, parsnip, sweet potato, leek, peas and Jerusalem artichokes are all delicious blended until smooth and creamy, and when flavoured with garlic, herbs, spices and/or a dairy element you can add a new lease of life to the most everyday vegetables.

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