Parsnip and Carrot Puree

Parsnips and carrots are both root vegetables that are rich in vitamins and antioxidants. This puree is a delicious and healthy way to enjoy their natural flavors.

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

Parsnip and Carrot Puree

Cooking Method: Boiling Cuisine: International Courses: Lunch, Side Dish, Vegetarian 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

• 500 gram Parsnips
• 500 gram Carrots
• 1 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Peel and chop the parsnips and carrots into small pieces.
2. In a large pot, bring water to a boil and add the parsnips and carrots. Cook for about 15-20 minutes or until they are soft.
3. Drain the vegetables and transfer them to a blender or food processor.
4. Add vegetable broth, olive oil, garlic, salt, and black pepper to the blender.
5. Blend until smooth and creamy.
6. Pour the puree back into the pot and heat it over low heat for about 5 minutes.
7. Serve the parsnip and carrot puree hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 22g8%

Sugars 8g

Protein 2g4%

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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.