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Carrot and Parsnip Mash
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2 parsnips, peeled and cut into chunks
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3 carrots, peeled and cut into chunks
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30g of unsalted butter
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Salt and pepper
1. Boil the vegetables in some lightly salted water for about 15 minutes until they are
tender. Drain well.
2. Place the vegetables in a container with the butter. Use your hand blender in pulses
until the vegetables are completely mashed. Season to taste.
Spicy chickpea dip
•
1 x 400g tin of chickpeas (drained)
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1 teaspoon of ground cumin
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½ teaspoon of coriander
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½ a red chilli (de-seeded)
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1 ½ cloves of garlic
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Squeeze of lemon juice
•
1 teaspoon of crème fraiche
•
Olive oil (about 2 tablespoons)
1. Add all the ingredients to the beaker and blend using your hand blender until smooth.
You may add a little more olive oil if you think it needs it.
2. This is perfect for eating with breadsticks, chopped vegetables or flat breads.
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