Ingredients
- 1 cup firmly packed fresh basil leaves
- 250ml (1 cup) olive oil
- 2kg parsnips, peeled, coarsely chopped
- 6cm piece fresh ginger, peeled, chopped
- 1L (4 cups) milk
- 750ml (3 cups) cold water
- 50g butter
- Salt & ground white pepper
Description
Parsnip & Ginger Puree With Basil Oil Recipe - Place Basil And Oil In The Jug Of A Blender Or The Bowl Of A Food Processor And Process Until Smooth. Strain Through A Fine Sieve Into A Medium Bowl. Discard Chopped Basil....
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter