Parsnip and spinach puree are delicious accompaniments to both fish and meat. Feel free to make a larger portion and freeze to make it easy later.
4 pastinakker
4 dl cream
100 g spinach
1 tablespoon butter
Salt and pepper
A little lemon juice
Peel a squash, grate it and cut it into cubes. Boil them tender in cream. Wash and clean spinach. Put the spinach, parsnips and cream in a blender and run until everything is a smooth mass. Pour back into the pan, add butter and bring to the boil. Season with salt, pepper and a little lemon just before serving.
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