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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.