members recipes

Both these puree’s can be frozen. Make sure that the puree has completely cooled before freezing.

Ingredients


For the Beetroot & Parsnip Puree you’ll need:



1 pack of cooked beetroot

2 cooked parsnips



For the Beetroot, pear & yogurt puree you\'ll need:



1 pack of cooked beetroot

2 pears lightly poached for a few minutes in a little water

2 tsp live yogurt.

Method
What to do for Beetroot & Parsnip puree:

Puree the beetroot and parsnips, add a little of the parsnip cooking water to thin it if necessary.
Spoon in to bowls and serve.

What to do for Beetroot, Pear & yogurt puree:

Puree the beetroot, pears and yogurt.
Spoon in to bowls and serve