Tricolore purée

Type of dish : Main course
To serve : 8
Preparation : 60 min
Cooking : 40 min
Budget : Cheap
From : Europe
Difficulty : Easy

Ingredients :
400g frozen broad beans
300g carrots
300g potatoes
300g celeriac
200g crème fraîche
Salt & black pepper

Recipe :
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.