Name Tasty Trio of Root Vegetables


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* 25 g (1 oz) unsalted butter
* 60 g (2 1/2 oz) washed and sliced leeks
* 300 g (10 oz) sweet potatoes, peeled and diced
* 75 g (3 oz) carrots, peeled and sliced
* 50 g (2 oz) parsnips, peeled and diced
* 375 ml (12 fl oz) vegetable stock

1. Melt the butter in a saucepan and saute the leek for 3 to 4 minutes. Add the sweet potatoes, carrots and parsnips, pour over the stock, bring to the boil and then cover and simmer for minutes. Puree in a food processor or mash for older babies.

Serves: 6 portions

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