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.
Updated
Ingredients
- 4 large carrots, peeled and sliced horizontally into coins
- 2 large parsnips, peeled and sliced horizontally into coins
- 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)
Directions
- In a medium saucepan fitted with a steamer basket, bring water to a boil.
- 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).
- 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 |
