Parsnip Carrot Purée

Author: Canadian Living

The sweetness of carrots mellows and complements the flavour of parsnips in this colourful dish.

  • Portion size 12 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 4 lbs parsnips
  • 3 lbs carrots
  • 1/4 cup butter
  • 2 cups chicken stock
  • 2 cups vegetable stock
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 437 mg
  • Protein 4 g
  • Calories 210.0
  • Total fat 5 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 41 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 48.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 234.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Parsnip Carrot Purée

Login