Parsnip Carrot Puree

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
85
protein 
1 g
sodium 
342 mg
carbohydrates 
12 g
fat 
4 g
fiber  
3 g
cholesterol 
10 mg
Servings 
8 (⅓ cup ea.)
Ingredients 

¾ lb parsnips, washed and peeled, about 3 med
¾ lb carrots, washed and peeled
2 Tbsp unsalted butter
1 Tbsp chopped fresh scallions
1 tsp sea salt
1 Tbsp cane sugar

Instructions 
  1. Bring 2 quarts of water to boil in a large saucepan. Chop parsnips and carrots into 1-inch cubes. Place in boiling water and cook until soft, about 10 minutes. Drain excess water.
  2. Transfer to a blender container and puree until smooth with butter, scallions, salt and sugar.