Parsnip Carrot Purée
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 210 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 41 g |
| fibre | 8 g |
| chol | 10 mg |
| sodium | 437 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 11 |
| vit A | 234 |
| vit C | 37 |
| folate | 48 |
The sweetness of carrots mellows and complements the flavour of parsnips in this colourful dish.
Ingredients
Preparation
Peel and chop parsnips and carrots.
In saucepan, melt half of the butter over medium-high heat; cook parsnips and carrots, stirring often, for 10 minutes or until starting to brown. Add stock, ginger, salt and pepper; cover and cook for 15 to 20 minutes or until very tender.
In food processor, purée mixture with remaining butter until smooth. (Can be covered and refrigerated for up to 1 day. Or freeze in airtight container for up to 2 weeks; thaw in refrigerator for 48 hours. Microwave at Medium-High/70% for 10 minutes or until steaming, stirring once. Or heat over medium heat, stirring often, for 20 minutes.) Transfer to serving dish.
Source : © CanadianLiving.com
- Keywords : Sides; Parsnips; Carrots; Food Processor; Simmer; Chicken broth/stock; Make-Ahead;
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