Parsnip Puree with Sauteed Brussels Sprouts Leaves

Parsnips are a great source of dietary fiber and vitamin C. They have a slightly sweet and nutty flavor, making them a perfect ingredient for a creamy puree.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Parsnip Puree with Sauteed Brussels Sprouts Leaves

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

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Parsnips
• 1 cup Brussels sprouts leaves
• 2 teaspoon Olive oil
• 2 clove Garlic
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Peel and chop the parsnips into small pieces.
2. In a pot, bring water to a boil and add the parsnips. Cook until tender, about 10-15 minutes.
3. Drain the parsnips and transfer them to a blender or food processor.
4. Add the vegetable broth, garlic, salt, and pepper. Blend until smooth and creamy.
5. In a separate pan, heat olive oil over medium heat.
6. Add the Brussels sprouts leaves and saute until they become slightly crispy, about 5 minutes.
7. Serve the parsnip puree topped with sauteed Brussels sprouts leaves.
8. Enjoy your delicious Parsnip Puree with Sauteed Brussels Sprouts Leaves!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 25g9%

Sugars 6g

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.