Carrots with ginger, parsnips with honey, and peas with mint are all familiar flavours. But puréed and served together with toast they make a healthy, pretty and unusual lunch or supper; they’re also great dips to go with drinks. If you make all three purées, you should end up with enough for twenty-five people for dips with drinks, or it could be supper for six or eight, depending on the bread or toast you serve alongside. I serve these with toasted focaccia or sourdough and spread them rather greedily.
© Prue Leith, 2018. Images:© David Loftus, 2018.