Carrot and Parsnip Purée

Carrot and Parsnip Purée

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 tablespoon margarine
1/8 teaspoon ground nutmeg


  1. Cut carrots and parsnips crosswise into 1/2-inch pieces.
  2. 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.
  3. 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.
  4. To reheat, cover and microwave on HIGH 6 to 7 minutes, stirring after 4 minutes of cooking.

Nutritional Information

Serving Size: about 1/2 cup
Calories 129
Calories from Fat 15 %
Total Fat 2 g
Saturated Fat <1 g
Cholesterol <1 mg
Carbohydrate 27 g
Fiber 4 g
Protein 2 g
Sodium 93 mg

Dietary Exchange

Vegetable 4
Fat 1/2

Check out more recipes for Vegetable Side Dish