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Le Chaudron recipe
Purée de panais et carotte des petits
Kids' parsnip carrot mash
⏱ 25 minServes 4Easy110 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2parsnip
2carrots
200 ml (¾ cup)milk
5 gbutter
1 pinchnutmeg
- 2 parsnip
- 2 carrots
- 200 ml (¾ cup) milk
- 5 g butter
- 1 pinch nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and chop the parsnips and carrots.
- Boil for 20 minutes until soft.
- Drain the vegetables and blend with the milk using an immersion blender until perfectly smooth.
- Add the butter and a pinch of nutmeg and blend again.
- Make sure the purée is completely smooth with no hard bits, so it’s just right for little ones.
- Let cool to lukewarm before serving.
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