Parsnip Carrot And Potato Puree Recipe
Parsnip carrot and potato puree is a flavored vegetable puree. Cooked with garlic to taste and processed to a nice puree, it can be served with dishes of choice or as a piping for casseroles.
Ingredients
1 1/2 teaspoons unsalted margarine
1 small yellow onion, sliced thin
2 cloves garlic, minced
2 medium size carrots, peeled and sliced thin
5 medium size parsnips peeled and sliced thin
1 bay leaf
1 medium size all purpose potato, peeled and sliced thin
1 1/3 cups low sodium chicken broth
Directions
In a medium size heavy saucepan, melt the margarine over very low heat.
Add the onion, garlic, carrots, parsnips, and bay leaf; cover and cook for 8 to 10 minutes or until the vegetables are almost tender.
Add the potato and chicken broth and cook, covered, over moderate heat for 20 minutes or until the potato is tender; discard the bay leaf.
In an electric blender or food processor, puree the vegetable mixture by whirling for 10 to 15 seconds; reheat if necessary.
Add the onion, garlic, carrots, parsnips, and bay leaf; cover and cook for 8 to 10 minutes or until the vegetables are almost tender.
Add the potato and chicken broth and cook, covered, over moderate heat for 20 minutes or until the potato is tender; discard the bay leaf.
In an electric blender or food processor, puree the vegetable mixture by whirling for 10 to 15 seconds; reheat if necessary.
