How to make
Peel and roughly chop the sweet potato and parsnip.
Put them in a pot covered with water and a spoonful of salt and boil for 20 minutes, or until they're fully cooked.
Then strain and mash with a puree press.
Heat the olive oil and fry the finely chopped 2 cloves of garlic and the chili for a minute or two in it, until they release their aroma.
Add them to the vegetable puree along with chopped fresh dill, as much salt and black pepper as you like.
Mix well and serve this delicious sweet potato and parsnip puree as a side dish to roasted meat or fish.
Enjoy your meal!
