You are here

Carrot and Parsnip Puree

chef.tim.lee's picture
Ingredients
  Carrots 1 Pound (Peeled)
  Parsnips 1 Pound (Peeled)
  Chopped onion 1 Cup (16 tbs)
  Vegetable broth 1 Cup (16 tbs)
  Margarine 1 Tablespoon
  Nutmeg 1⁄8 Teaspoon
Directions

1. Cut carrots and parsnips crosswise into 1/2-inch pieces.
2. Combine carrots, parsnips, onions and vegetable broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer, covered, 20 to 22 minutes or until vegetables are very tender.
3. Drain vegetables, reserving broth. Combine vegetables, margarine, nutmeg and 1/4 cup reserved broth in food processor. Process until smooth. Serve immediately or transfer to microwave-safe casserole and chill up to 24 hours.
4. To reheat, cover and microwave at HIGH 6 to 7 minutes, stirring after 4 minutes of cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

Rate It

Your rating: None
4.221875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 118 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 139.9 mg5.8%

Total Carbohydrates 24 g7.9%

Dietary Fiber 6.5 g26.2%

Sugars 8.4 g

Protein 2 g3.8%

Vitamin A 254.4% Vitamin C 32.2%

Calcium 5.9% Iron 4.1%

*Based on a 2000 Calorie diet

0 Comments

Carrot And Parsnip Puree Recipe