Parsnip Fennel Purée

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
139
FAT
11%
CHOL
4%
SOD
2%

Comments

Add a comment

Ingredients for 2 servings

2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices

1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)

1/2 tablespoon unsalted butter

You might also like

Lavish Lobster Macaroni Bake
The British Larder
Fennel-Potato Puree With Mascarpone
Big Girls Small Kitchen
Homemade Naan With Malai Kofta
Indian Simmer
Trout With Warm Pine-Nut Dressing And Fennel Puree
Love and Olive Oil
Oven-Roasted Rump Of Lamb With Baby Artichokes,...
The British Larder
Pork Belly With Apple Purée And Sprouting Broccoli
Great British Chefs
Grilled Halibut With Potato-Fennel Puree
Williams-Sonoma
Yukon Gold And Fennel Purée With Rosemary Butter
Bon Appetit
Yukon Gold And Fennel Puree With Rosemary Butter
Epicurious
Halibut Fillet Glazed With Lardo, Parsnip Purée...
Great British Chefs