You are here

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.
  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)

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: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 687 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 243.2 mg10.1%

Total Carbohydrates 143 g47.7%

Dietary Fiber 32.5 g130%

Sugars 31.7 g

Protein 18 g35.8%

Vitamin A 414.3% Vitamin C 216.5%

Calcium 28.2% Iron 33%

*Based on a 2000 Calorie diet

Parsnip Carrot And Potato Puree Recipe