Light and fluffy, and perfect with roast beef or lamb.

Parsnip Carrot Puff

Light and fluffy, and perfect with roast beef or lamb.
Servings 6

Ingredients
  

  • 1 ½ cup carrots peeled and diced
  • 1 cup BCfresh parsnips peeled and diced
  • ½ cup BCfresh turnips peeled and diced
  • 1 tbsp + 1 tsp salt
  • ½ cup sour cream
  • ¼ cup milk
  • 2 large eggs
  • ½ tsp freshly ground pepper
  • ½ cup grated medium cheddar cheese
  • 1 tbsp butter
  • ¼ cup breadcrumbs

Instructions
 

  • In a medium saucepan, cover carrots, parsnips, and turnips with cold water, add 1 tbsp salt, bring to boil and simmer for about 15 minutes, until tender. Drain and purée in food processor to a smooth paste. Add sour cream, milk, eggs, and remaining 1 tsp salt and pepper, and pulse. Consistency should be like a loose batter.
  • Grease a baking dish with butter and line with breadcrumbs. Spoon in purée and bake at 375°F for 30 minutes until puffed and golden.