Carrot and Parsnip Puree recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

1 tablespoon butter, or to taste
1 pound carrots, peeled and finely chopped
⅔ pound parsnips, peeled and chopped
½ onion, chopped
½ cup water
½ cup chicken stock
2 green onions, thinly sliced
salt and ground black pepper to taste

Nutrition Info

145 calories
carbohydrate: 27.8 g
cholesterol: 8.1 mg
fat: 3.5 g
fiber: 7.6 g
protein: 2.8 g
saturatedFat: 2 g
servingSize: -
sodium: 162.4 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter, bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.

  2. Blend the vegetable mixture in the saucepan with an immersion blender, season with salt and pepper. Add more butter, to your taste.

Recipe Yield

4 servings

Recipe Note

Replaces mashed potatoes.

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