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)
- 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.
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
- 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