Recipe for Carrot and Parsnip Puree with Coriander

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Yield:

Ingredients:

Amount	Ingredient
450 gm	carrots
450 gm	parsnips
1 x	salt and freshly ground black pepper
1 x	level tbsp ground coriander
3 x	level tbsp reduced fat creme fraiche
4 x	level tbsp chopped fresh coriander
	Peel and slice the vegetables.
	Place in a pan of cold salted water.
	Bring to the boil, cover and cook in the simmering ovenfor 20 to 25 minutes until soft.

Instructions:

Instructions: Puree the vegetables coriander and creme fraiche (this may be done in a food processor).

Season stir in fresh conander and serve.

A wonderfully colourful puree that can be completed in a food processor for a velvety smooth texture.

Serves 4

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