Garnish puree with apple and parsnip

Everyone, at some point, has found that we have to prepared food or very late for the next day. Perhaps because we have little time to eat or because we have a busy day with activities. And I'm not going to talk about the people who have to eat at the office ... I've never seen more clever people!

That is why today I bring a garnish, pureed, to accompany salty recipes. It's easy and quick to do. Very practical to transport or keep in the fridge. Holds up to four days in an airtight container.

Thanks to the mixture of apple and parsnip it has a very autumnal what gives to meat dishes a very special touch.

Of course it has fewer calories Than a mashed potato and a hell of a lot less than a plate of French fries. It will also provide us with the nutrients and fiber of the apple.

Garnish puree with apple and parsnip

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A garnish with fewer calories than mashed potatoes or French fries.

• Mayra Fernandez Joglar

• Recipe type: vegetables
• Rations: 4

• Cooking time: 16M
• Total time: 16M

Ingredients

• 2 Fuji apples
• ½ lemon
• 1 parsnip
• 160 g of water
• 15 g of unsalted butter
• Salt flakes
• Ground pepper

Preparation

1. We peel and core the apples. We rub with the lemon so that they do not darken.

2. We scrape the parsnip and cut it into pieces of similar size.

3. Put the quartered apples in the glass, the chopped parsnip and cover with 160 g of water.

4. We cook it all during 15 minutes, 100º, spoon speed.

5. We remove as much of the water as possible and add the butter. We crush during 15 seconds at speed 3.

6. We put the puree in the sauce boat where we are going to serve it. Season with coarse salt and black pepper to taste.

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Adapt this recipe to your Thermomix® model