Carrot and parsnip puree

Ingredients

• 2 oz parsnip
• 2 oz carrot
• 2 oz potato

Method

Prepare the vegetables and cook the parsnip and carrot in a  saucepan or steamer.

Cook the potato in a separate pan.

Using a hand blender puree or sieve the vegetables and add some of the vegetable stock and/or milk to the required consistency.

Note. Suitable for home freezing.