Leek and Parsnip Puree

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Total Time
5 mins
15 mins

This comes from 1000 Great Recipes. Posting for ZWT3. “Vegetable purees are popular in Britain and France served with meat, chicken or fish dishes.”

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  • 2 large leeks, sliced
  • 3 parsnips, sliced
  • 1 tablespoon butter
  • 3 tablespoons cream
  • 12 lemon, juice of
  • salt and pepper
  • 18 teaspoon grated nutmeg (to garnish)


  1. Steam or boil the leeks and parsnips together for about 15 minutes, until tender.
  2. Drain well, then place in a food processor or blender.
  3. Add the remaining ingredients to the processor or blender.
  4. Combine them all until really smooth, then check the seasoning.
  5. Transfer to a warmed bowl and garnish with a sprinkling of nutmeg.