Parsnip, Potato, and Turnip Puree

Parsnips, potatoes, and turnips are all root vegetables that are rich in vitamins and minerals. This puree is a nutritious and delicious way to enjoy them together.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Parsnip, Potato, and Turnip Puree

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

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Parsnips
• 500 gram Potatoes
• 500 gram Turnips
• 1 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Chives

Instructions

1. Peel and dice the parsnips, potatoes, and turnips.
2. In a large pot, bring water to a boil and add the diced vegetables. Cook until tender, about 15-20 minutes.
3. Drain the vegetables and return them to the pot.
4. Add vegetable broth, olive oil, garlic, salt, and black pepper to the pot.
5. Use a potato masher or immersion blender to puree the vegetables until smooth.
6. Cook the puree over low heat for 5 minutes, stirring occasionally.
7. Serve the parsnip, potato, and turnip puree hot, garnished with chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 5g

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.