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Leek
And Parsnip Puree
Ingredients:
2
large leeks (thinly sliced)
5
large parsnips (peeled and chopped)
4
tablespoons chives (chopped)
5
tbsp of crème fraîche
60
g (2 oz) butter
Salt
and pepper to taste
Preparation:
1.
Cook thinly sliced leek and chopped parsnips in a pan of boiling salted
water until tender.
2.
Drain well, place in a blender or food processor and process until
smooth.
3.
Return puree to pan, add chopped chives, butter, and salt and pepper,
to
taste. Cook until the puree is well heated through.
4.
Remove from heat, stir in crème fraîche and cook over
medium
heat for 2 minutes. Adjust seasoning if desired.
TIP:
Fabulous as filling for omelets, crepes and baked vegetables, great as
dip or use as pasta sauce.
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