Carrot And Parsnip Puree With Coriander Recipe

• 450 gm carrots
• 450 gm parsnips
• 1 x salt and freshly grnd black pepper
• 1 x level tbsp grnd coriander
• 3 x level tbsp reduced fat creme fraiche
• 4 x level tbsp minced fresh coriander Peel and slice the vegetables. Place in a pan of cool salted water. Bring to the boil, cover and cook in the simmering ovenfor 20 to 25 min till soft. Drain well.

Directions