Beetroot, Apple and Parsnip Puree and Chicken

Ingredients

• 250g / 8.82oz peeled and sliced Parsnips
• 250ml / 8.45fl oz Water or homemade vegetable stock
• 150g / 5.29oz grated Beetroot
• 2 peeled
• cored and quartered Apples
• 100g / 3.53oz chopped Chicken thighs

Preparation

1. Place 250g / 8.82oz peeled and sliced Parsnips and 250ml / 8.45fl oz Water or homemade vegetable stock in a small saucepan and simmer for 20 minutes with the lid on, until soft.
2. Add 150g / 5.29oz grated Beetroot and 2 peeled, cored and quartered Apples and simmer for a further 10 minutes, until everything is soft.
3. If adding 100g / 3.53oz chopped Chicken thighs, add it into the pot for the last 10 minutes of cooking.
4. Purée using a blender or hand-blender.
5. Keep a portion to use now and freeze the rest in ice cubes for later use.