Orange Ginger Carrot Parsnip Puree

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.