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Cheesy carrot, parsnip and potato puree

A tasty way of serving up a trio of root vegetables, plus the cheese adds dairy protein

cheesy-carrot-parsnip-and-potato-puree_48568
  • 2 large carrots
  • 1 medium parsnip
  • 1 medium potato
  • 25g cheddar cheese, grated
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Method

  • Step 1

    Peel and chop all of the vegetables.

  • Step 2

    Place in a pan and cover with water. Bring to the boil and simmer for 20 minutes or until tender.

  • Step 3

    Drain, reserving a little cooking water.

  • Step 4

    Add the grated cheese.

  • Step 5

    Puree the vegetables and cheese until smooth, adding up to 2 tablespoons of the cooking water to thin.

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