Fennel and Parsnip Purée

An unusual combination of vegetables from Ned Bell. Excellent with roast beef or pork, and perfect for mopping up gravy
Fennel and Parsnip Purée
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 4 parsnips, cored and cut into large chunks
  • 2 bulb fennel, trimmed and cut into large chunks
  • olive oil
  • salt, and freshly ground black pepper

Method

1. Put the parsnips and fennel in a large saucepan of salted water. Bring to the boil, then simmer for about 15 minutes until the vegetables are tender and can be pierced easily with a knife. Drain well.

2. Tip the vegetables into the bowl of a food processor. Pulse, adding a dash of olive oil, till puréed. Season to taste.

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