Parsnips and Carrot Puree

Ingredients

• 2pounds carrots, peeled and cut into 1/2-inch chunks
• 2 ½pounds parsnips, peeled and cut into 1-inch chunks
• ½cup cream
• ½cup milk
• 2tablespoons unsalted butter
• Salt and freshly ground pepper to taste
• ⅛teaspoon nutmeg, or to taste

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    159 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 2 grams protein; 19 milligrams cholesterol; 180 milligrams sodium

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

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10 – 14 servings

Preparation

1. Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
2. Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
3. Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.

About 15 minutes