Parsnip Potato Puree - Healthy Recipes

Parsnip and potato puree

Ingredients for 2 servings:

200 g parsnips

200 g floury potatoes

50 ml parsnip stock

50 ml milk

salt, grated nutmeg

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Preparation:

• Peel parsnips and potatoes and cook until soft separately. Strain the parsnips and collect the stock.

• Strain potatoes and parsnips, mix with hot milk to a puree and season to taste.

  Celeriac or young kohlrabi are also suitable for an alternative potato puree.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	110	Carbohydrates (g)	19th
Protein (g)	4th	Dietary fiber (g)	6.5
Fat (g)	1.5

This recipe comes from the book Cooking with Vegetables: Seasonal - Regional - Fresh. For community catering and gastronomy from the Healthy Austria Fund (FGÖ).