Puree Of Root Vegetables
|Carrots||12 Ounce, sliced (2.5 Cups Or 350 Gram)|
|Swede||12 Ounce, sliced (2.5 Cups Or350 Gram Rutabaga)|
|Water||45 Milliliter (3 Tablespoon)|
|Ground black pepper||To Taste|
|Single cream||5 Fluid Ounce (2/3 Cup Or 150 Milliliter)|
|Chopped chives||1 Tablespoon|
Peel the vegetables and slice them thinly. Reserve some of the carrot slices and cut them into star shapes for the garnish.
Put the vegetables in a dish with the water. Cover with vented cling film (plastic wrap) and cook for 6 - 8 minutes, until soft.
Drain the vegetables and puree in a blender or food processor with butter to taste. Season the puree and reheat for 1 minute.