Sweet-Potato and Parsnip Puree

Sweet potatoes and parsnips are both root vegetables that are rich in vitamins and minerals, making this puree a nutritious and delicious choice.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Sweet-Potato and Parsnip Puree

Cooking Method: Boiling, Mashing Cuisine: American, European Courses: Dinner, Side Dish 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: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet potatoes
• 250 gram Parsnips
• 1 cup Vegetable broth
• 2 tablespoon Olive oil
• 2 clove Garlic cloves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Fresh thyme leaves

Instructions

1. Peel and chop the sweet potatoes and parsnips into small chunks.
2. In a large pot, bring water to a boil and add the sweet potatoes and parsnips. Cook until tender, about 15-20 minutes.
3. Drain the cooked vegetables and transfer them back to the pot.
4. Add the vegetable broth, olive oil, garlic cloves, salt, black pepper, and fresh thyme leaves.
5. Use a potato masher or immersion blender to puree the mixture until smooth.
6. Taste and adjust the seasoning if needed.
7. Let the puree rest for 5 minutes before serving.
8. Serve the sweet-potato and parsnip puree as a side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

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.