The sweetness of carrots mellows and complements the flavour of parsnips in this colourful dish.
- Portion size 12 servings
- Credits : © CanadianLiving.com
Ingredients
Method
Peel and chop parsnips and carrots.
In saucepan, melt half of the butter over medium-high heat; cook parsnips and carrots, stirring often, for 10 minutes or until starting to brown. Add stock, ginger, salt and pepper; cover and cook for 15 to 20 minutes or until very tender.
In food processor, purée mixture with remaining butter until smooth. (Can be covered and refrigerated for up to 1 day. Or freeze in airtight container for up to 2 weeks; thaw in refrigerator for 48 hours. Microwave at Medium-High/70% for 10 minutes or until steaming, stirring once. Or heat over medium heat, stirring often, for 20 minutes.) Transfer to serving dish.
Nutritional facts <b>Per serving:</b> about
- Sodium 437 mg
- Protein 4 g
- Calories 210.0
- Total fat 5 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 41 g
%RDI
- Iron 11.0
- Folate 48.0
- Calcium 8.0
- Vitamin A 234.0
- Vitamin C 37.0
