Carrot and Parsnip Purée
This simple to prepare creation takes ordinary veggies and transforms them into a creamy delight low in fat but high in satisfaction. The enticing color will add sparkle to any holiday table.
Makes 6 servings
|1||pound carrots, peeled|
|1||pound parsnips, peeled|
|1||cup chopped onion|
|1||cup vegetable broth|
|1/8||teaspoon ground nutmeg|
- Cut carrots and parsnips crosswise into 1/2-inch pieces.
- Combine carrots, parsnips, onion and vegetable broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer covered 20 to 22 minutes or until vegetables are very tender.
- Drain vegetables, reserving broth. Combine vegetables, margarine, nutmeg and 1/4 cup reserved broth in food processor. Process until smooth. Serve immediately or transfer to microwavable casserole and chill up to 24 hours.
- To reheat, cover and microwave on HIGH 6 to 7 minutes, stirring after 4 minutes of cooking.
|Serving Size:||about 1/2 cup|
|Calories from Fat||15 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
Check out more recipes for Vegetable Side Dish