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Tricolore purée

User reviews
(1 vote)
Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 60 minutes
Cooking time: 40 minutes
Ingredients (serves 8):


Peel celeriac, slice and bring to boil in salt water with peeled potatoes.
Boil carrots and broad beans, remove scum.
Liquidise each vegetable separately.
Put the celeriac purée to one side.
Add an equal amount of potato purée to the carrot, celeriac and braod bean purées, mix in well.
Add 1/3 of the crème fraîche to each purée.
Season, then cook over a low heat, stirring constantly.
Serve immediately.
Advice: Try serving with Roast Turkey in Chestnut Sauce or cold meats.

User comments

(Review left on 22/11/2011 on the recipe for Tricolore purée)
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