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Carrot and Parsnip Puree

Carrot and Parsnip Puree recipe

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.

Cooking Method ,
Cuisine
Courses ,
Difficulty Intermediate
Time
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
  • 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

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 20g7%
Sugars 8g
Protein 3g6%

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

Read it online: https://for-vegan.com/recipe/carrot-and-parsnip-puree/