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  • 100 g Medium Carrot
  • 75 g Medium Parsnip
  • 1 Small Pear


  1. Peel and chop the vegetables then place into a small saucepan and cover with water.
  2. Bring to the boil, cover and simmer for 12 to 15 mins until tender.
  3. Alternatively steam the vegetables for about 15 minutes or until tender. Blend until smooth, adding about 2 tbsp of the cooking water.
  4. Add the pear 5 minutes before the end of the cooking time. Drain reserving the water.
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