Roasted-Carrot-and-Turnip Puree

Ingredients

• 8 medium-size carrots, peeled and cut into 2-inch lengths
• 6 medium-size turnips, peeled and quartered
• ½ cup hot chicken broth, homemade or low-sodium canned
• 1 tablespoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    111 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 4 grams protein; 0 milligrams cholesterol; 2127 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings.

Preparation

1. Preheat oven to 400 degrees. Place the carrots and turnips in a roasting pan. Roast until vegetables are very tender, stirring frequently, about 1 hour. Place the carrots and turnips in a food processor with the chicken broth.
2. Process until smooth, stopping several times to scrape down sides of bowl. (The puree will have a slightly rough texture.) Add salt and pepper to taste. Divide among 4 plates and serve immediately.

1 hour