Carrot and Parsnip Puree

Mash these veggies up as an alternative to mashed potatoes for color and more vitamins.

from Vegetables for Vitality

Two vitamin-rich vegetables in one dish means that you get twice the health benefits.

4 servings

Prep 10 min
Cook 20 min

3 large carrots, peeled and chopped
1 large parsnip, peeled and chopped
1/2 teaspoon salt
1 tablespoon butter or vegetable oil
1 teaspoon grated orange zest

Carrot and Parsnip Puree RecipeFrom Vegetable for Vitality

1. In medium saucepan, combine carrots, parsnip, salt, and enough water to barely cover vegetables. Simmer, uncovered, until vegetables are very tender and most of liquid has evaporated, about 20 minutes.

2. Drain vegetables. Transfer to food processor or blender. Add butter and orange zest. Process until vegetables form a smooth puree.

Per serving: 82 Calories, 1 g protein, 13 g carbohydrates, 3 g fat, 2 g saturated fat, 8 mg cholesterol, 3 g fiber, 408 mg sodium

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