Carrot and Parsnip Puree Recipe
Ingredients
| Carrots | 1 Pound (Peeled) | |
| Parsnips | 1 Pound (Peeled) | |
| Chopped onion | 1 Cup (16 tbs) | |
| Vegetable broth | 1 Cup (16 tbs) | |
| Margarine | 1 Tablespoon | |
| Nutmeg | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 118 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.46 g2.3%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 155.6 mg6.5%
Total Carbohydrates 24 g7.9%
Dietary Fiber 6.5 g26.2%
Sugars 8.4 g
Protein 2 g3.8%
Vitamin A 254.4% Vitamin C 32.2%
Calcium 5.9% Iron 4.1%
*Based on a 2000 Calorie diet
Directions
2. Combine carrots, parsnips, onions and vegetable broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer, covered, 20 to 22 minutes or until vegetables are very tender.
3. Drain vegetables, reserving broth. Combine vegetables, margarine, nutmeg and 1/4 cup reserved broth in food processor. Process until smooth. Serve immediately or transfer to microwave-safe casserole and chill up to 24 hours.
4. To reheat, cover and microwave at HIGH 6 to 7 minutes, stirring after 4 minutes of cooking.
Chef
