Zutaten für Puree Of Three Root Vegetables
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Zubereitung von Puree Of Three Root Vegetables
- Peel and chop 1 lb potatoes, 1 lb parsnips, and 1 cup carrots into roughly 1-inch pieces.
- Place the chopped vegetables in a large saucepan. Add 4 cups of cold water and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the vegetables are easily pierced with a fork.
- Carefully drain the vegetables, reserving 1/2 cup of the cooking liquid.
- While still warm, rice the potatoes into a large bowl (or mash thoroughly with a potato masher).
- In a food processor, puree the parsnips with 2 tablespoons of butter until smooth and creamy.
- Gently fold the parsnip puree into the riced potatoes.
- Coarsely shred the carrots and stir them into the potato and parsnip mixture. Season generously with salt and pepper to taste. Add reserved cooking liquid, a tablespoon at a time, until you reach your desired consistency.
- Serve immediately or chill for later. If chilling, reheat gently in the microwave or on the stovetop before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
37g
Fat
24g
Carbs
18g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Side Dishes Vegetables Easy Microwave Beginner Cook Dinner Party Fall Holiday Event Low Fat Winter Food Processor Blender Stove Top Dietary Christmas Thanksgiving Low Sodium Low Cholesterol Seasonal Low Calorie Comfort Food Inexpensive Healthy 2 Low In Something Carrots Brunch Taste Mood Equipment Small Appliance
