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By  Brian Faulkner  On

Parsnip Carrot Puff

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

Parsnip Carrot Puff
Serves 6
Light and fluffy, and perfect with roast beef or lamb.
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Ingredients
  1. 1 ½ cup carrots, peeled and diced
  2. 1 cup BCfresh parsnips, peeled and diced
  3. ½ cup BCfresh turnips, peeled and diced
  4. 1 tbsp + 1 tsp salt
  5. ½ cup sour cream
  6. ¼ cup milk
  7. 2 large eggs
  8. ½ tsp freshly ground pepper
  9. ½ cup grated medium cheddar cheese
  10. 1 tbsp butter
  11. ¼ cup breadcrumbs
Instructions
  1. 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.
  2. 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.
BCfresh Vegetables https://bcfresh.ca/

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