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Parsnip Carrot And Potato Puree

Healthycooking's picture
Parsnip carrot and potato puree is a flavored vegetable puree. Cooked with garlic to taste and processed to a nice puree, it can be served with dishes of choice or as a piping for casseroles.
Ingredients
  Unsalted margarine 1 1⁄2 Teaspoon
  Yellow onion 1 Small, sliced
  Garlic 2 Clove (10 gm), minced
  Carrots 2 Medium, peeled and sliced thin
  Parsnips 5 Medium, peeled and sliced thin
  Bay leaf 1
  All purpose potatoes 1 Medium, peeled and sliced thin
  Low sodium chicken broth 1 1⁄3 Cup (21.33 tbs)
Directions

In a medium size heavy saucepan, melt the margarine over very low heat.
Add the onion, garlic, carrots, parsnips, and bay leaf; cover and cook for 8 to 10 minutes or until the vegetables are almost tender.
Add the potato and chicken broth and cook, covered, over moderate heat for 20 minutes or until the potato is tender; discard the bay leaf.
In an electric blender or food processor, puree the vegetable mixture by whirling for 10 to 15 seconds; reheat if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Healthy

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