Orange Ginger Carrot Parsnip Puree

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.

4 people
  • 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)

  • 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

Total Fat
4 g
Saturated Fat
0.3 g
0 mg
305 mg
22.5 g
4.7 g
8.4 g
1.8 g
586 mg

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