Creamy Parsnip Puree with Coconut Milk

Name: Creamy Parsnip Puree with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g of potatoes for puree; 200 g of fresh parsnip; 100 ml of coconut milk; 1 pinch of iodized table salt

30 min

Under an hour

Sezamo

Preparation method

Preparing the Vegetables

Peel the potatoes and parsnips, then cut them into equal-sized cubes to cook evenly.

Place the vegetables in a pot, cover them with boiling water, add a pinch of salt, and boil them covered until they become very soft.

Finishing the Puree

After the vegetables have boiled, drain the water, keeping a small amount (about 2-3 tablespoons) in the pot.

Chef's tip

For an even more intense flavor, you can add a pinch of nutmeg or a little grated lemon zest at the end. If you prefer a more fluid consistency, add a little more of the water in which the vegetables were boiled.