WORLD CARROT DAY: Gingered Carrot-Parsnip Puree
As experts on fun food days of the year, we are proud to bring you ‘International Carrot Day’ - yes, this is globally recognised! And below is a delicious recipe for ‘Gingered Carrot-Parsnip Puree’ from rachaelraymag.com
Cooking Time: Preparation time 20 mins, cooking time 40 mins
Serves: 8, easy
1lb of carrots, peeled and thinly sliced
1lb of parsnips, peeled and thinly sliced
3 slices (1/4 inch thick) of peeled fresh ginger
2 tbsps of light brown sugar
2 tbsps of rice
2 tbsps of butter
Chopped chives, for garnish
Equipment Needed: Large saucepan, wooden spoon, drainer
In a large saucepan, combine the carrots, parsnips, ginger, brown sugar, rice and 1/4 tsp. salt. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes.
Drain the vegetables, reserving 1 cup of the cooking liquid. In a blender, in batches if necessary, puree the vegetables with 1/2 cup cooking liquid. Add the butter and 1 tsp. salt; add more cooking liquid for a thinner puree. Transfer to a serving dish and top with the chives.