Parsnip and Chestnut Puree with Red gooseberry Sauce
for the chestnut puree: roasted chestnuts pureed, salt, onion powder, white pepper,
for the parsnip puree: cooked parsnips, pureed, dash nutmeg, pinch salt, maple syrup,
for the sauce: red gooseberries, water, sugar
License
License this image from Stocksy
Keywords
