Cheesy carrot, parsnip and potato puree
A tasty way of serving up a trio of root vegetables, plus the cheese adds dairy protein
- 2 large carrots
- 1 medium parsnip
- 1 medium potato
- 25g cheddar cheese, grated
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Method
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Step 1
Peel and chop all of the vegetables.
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Step 2
Place in a pan and cover with water. Bring to the boil and simmer for 20 minutes or until tender.
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Step 3
Drain, reserving a little cooking water.
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Step 4
Add the grated cheese.
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Step 5
Puree the vegetables and cheese until smooth, adding up to 2 tablespoons of the cooking water to thin.
