Harlequin squash with borlotti beans, pumpkin, cauliflower & a roasted red pepper sauce
From the Field Kitchen
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1 Hour
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Serves 4
30 Minutes
Serves 2 As a side
Put the apple & parsnips in a saucepan and pour in just enough water to cover them (substitute for apple juice if using).
Cook on a medium heat or until soft. Add to a blender to make a purée. Season to your liking & add the cream if using. Enjoy as a delicious side to meat or fish!
Recipe from Mark Price, Groobarbs Field Kitchen