Carrot and Parsnip Puree

Carrot and Parsnip Puree

Chris Denzer

"Replaces mashed potatoes."
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Ingredients

50 m servings 145 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
  2. Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Reviews

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This was a nice change from the usual. I don't buy parsnips very often, for lack of recipe ideas, so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the ...

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