Canyon Ranch Blog

Parsnip Carrot Puree

Updated on:
October 22, 2012

Nutrition Information (per serving)

1 g
342 mg
12 g
4 g
3 g
10 mg
8 (⅓ cup ea.)

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

  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.

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