Ingredients: 175 g carrots, scrubbed and chopped 175 g sweet potato, peeled and chopped 110 g parsnip, peeled and chopped Directions:Put the vegetables into a saucepan and just cover with boiling water. Cook over a medium heat for about 20 minutes, or until the vegetables are tender. Puree together with about 100 ml of the cooking liquid. Alternatively, steam the vegetables until tender and puree with some of the boiled water from the bottom of the steamer. |