This parsnip carrot purée is the purée recipe I invented when I felt like cooking white fish and spinach sauce and I wanted to have some sweet tasting purée to go with them. The purée turned out to be bright orange and next to it there were creamy spinach sauce and plaice fillets. My dear Aussie man called that dinner ”space food” because the plate was so colourful. He also noted that not a ”real chef” would ever set so contrasting colours -green and orange- next to each others. I bursted out that because I am not, I have no responsabilites to think about the colours on the plate. The taste combination was however amazing! I warmly recommend this kind fo plate for everyone. It is healthy too and tastes like summer.
Parsnip Carrot Purée
2-3 tbs full cream
1/2 tsp salt
1. Peel the carrots and parsnip(s) and cut them into even size of cubes to cook them. Cook the cubes under the water (so that water hardly covers the vegetables) for 10-15 minutes until they are soft.
2. Purée them, add the butter and the cream. Spice it with a pinch of salt. The purée is simple but heavenly! Serve it with the creamy mushroom, chantarelle or spinach sauce and some white fish.