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Orange Ginger Carrot Parsnip Puree recipe
  • Eat veggies

Orange Ginger Carrot Parsnip Puree

A delicious and creamy root vegetable puree that’s the perfect side dish for some roast chicken or salmon. Prep it ahead of time and reheat in the oven or microwave for a great make ahead dish.

Prep Time

Servings

4

4 large carrots, peeled and sliced horizontally into coins (4)

2 large parsnips, peeled and sliced horizontally into coins (2)

1 Tbsp canola oil (15 mL)

1 Tbsp orange zest (15 mL)

1 Tbsp orange juice (15 mL)

1 tsp fresh ginger, grated (5 mL)

½ tsp salt (2 mL)

  1. In a medium saucepan fitted with a steamer basket, bring water to a boil.
  2. Place carrots and parsnips in the steamer basket, cover and let steam until soft, about 10-15 minutes. (A fork should be able to slide in and out very easily).
  3. Remove from the steamer basket and place in a medium bowl. Add the remaining ingredients and puree with an immersion blender until smooth. If you don’t have an immersion blender, puree with a food processor fitted with the steel blade attachment.

Note: Steamer baskets help retain water soluble vitamins in vegetables. No steamer basket? No problem! Boil vegetables in saucepan with water instead.

Ingredients

4 large carrots, peeled and sliced horizontally into coins (4)

2 large parsnips, peeled and sliced horizontally into coins (2)

1 Tbsp canola oil (15 mL)

1 Tbsp orange zest (15 mL)

1 Tbsp orange juice (15 mL)

1 tsp fresh ginger, grated (5 mL)

½ tsp salt (2 mL)

Did you know?

Did you know?

Directions

  1. In a medium saucepan fitted with a steamer basket, bring water to a boil.
  2. Place carrots and parsnips in the steamer basket, cover and let steam until soft, about 10-15 minutes. (A fork should be able to slide in and out very easily).
  3. Remove from the steamer basket and place in a medium bowl. Add the remaining ingredients and puree with an immersion blender until smooth. If you don’t have an immersion blender, puree with a food processor fitted with the steel blade attachment.

Note: Steamer baskets help retain water soluble vitamins in vegetables. No steamer basket? No problem! Boil vegetables in saucepan with water instead.

Nutritional Analysis

Calories

128

Total Fat

4 g

Saturated Fat

0.3 g

Cholesterol

0 mg

Sodium

305 mg

Carbohydrates

22.5 g

Fiber

4.7 g

Sugar

8.4 g

Protein

1.8 g

Potassium

586 mg

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