Carrot and Parsnip Puree

Carrots and parsnips belong to the same family of plants, but parsnips have a sweeter, nuttier flavor compared to carrots.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Carrot and Parsnip Puree

Cooking Method: Blending, Boiling Cuisine: International Courses: Dinner, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Carrots
• 300 gram Parsnips
• 1 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Butter

Instructions

1. Peel and chop the carrots and parsnips.
2. In a large pot, bring vegetable stock to a boil.
3. Add the carrots and parsnips to the boiling stock and cook until vegetables are tender.
4. Drain the vegetables and transfer them to a blender or food processor.
5. Add olive oil, garlic, salt, and black pepper to the blender and blend until smooth.
6. Heat butter in a separate pan and pour the puree into it.
7. Cook over low heat, stirring occasionally, for 2-3 minutes.
8. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.