SWEET POTATO AND PARSNIP PUREE WITH BLUE CRÈME

Method

Peel the sweet potatoes and parsnips. Cut them into large pieces.
Bring a pot of salted water to a simmer and cook the vegetables for about 25 minutes, until tender.
Gently heat the heavy cream in a saucepan. Add the Saint Agur Blue Cheese cream, a pinch of ground pepper and mix over low heat, without boiling.
Drain the cooked vegetables, put them back in the pot and dry them out for 3 minutes over medium heat, stirring.
Remove from heat, add the butter in small pieces and blend the vegetables with an immersion blender. Add the warm Saint Agur Blue Cheese cream and serve immediately or keep the purée warm in a bain-marie.

INGREDIENTS

150g Saint Agur Blue Crème

2 Medium-Sized Sweet Potatoes

2 Medium-Sized Parsnips

30g tbps Butter

1 tbps Thick Fresh Cream

Pinch of Ground Pepper

PRODUCT

View Method

Recipe Method

Peel the sweet potatoes and parsnips. Cut them into large pieces.
Bring a pot of salted water to a simmer and cook the vegetables for about 25 minutes, until tender.
Gently heat the heavy cream in a saucepan. Add the Saint Agur Blue Cheese cream, a pinch of ground pepper and mix over low heat, without boiling.
Drain the cooked vegetables, put them back in the pot and dry them out for 3 minutes over medium heat, stirring.
Remove from heat, add the butter in small pieces and blend the vegetables with an immersion blender. Add the warm Saint Agur Blue Cheese cream and serve immediately or keep the purée warm in a bain-marie.