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)