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