Steps to Make Pumpkin Puree Benefits

Carrot And Parsnip Puree

Eating pumpkin puree can help you meet your daily fiber needs.

Recipe Summary Carrot And Parsnip Puree

Replaces mashed potatoes.

Ingredients | Pumpkin Puree Benefits

1 tablespoon butter, or to taste

1 pound carrots, peeled and finely chopped

⅔ pound parsnips, peeled and chopped

½ onion, chopped

½ cup water

½ cup chicken stock

2 green onions, thinly sliced

salt and ground black pepper to taste

Directions

Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.

Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Info | Pumpkin Puree Benefits

prep: 15 mins cook: 35 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Carrot And Parsnip Puree

Side Dish, Vegetables, Carrots,