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Carrot and Parsnip Puree Recipe
|Carrots||1 Pound (Peeled)|
|Parsnips||1 Pound (Peeled)|
|Chopped onion||1 Cup (16 tbs)|
|Vegetable broth||1 Cup (16 tbs)|
Calories 118 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.46 g2.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 139.9 mg5.8%
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
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.