Steamed carrots and nutmeg sweeten parsnip’s unique kick in this winter vegetable puree. Try variations of this ragout by incorporating other veggies like sweet potatoes, squash or cauliflower and serve it on the side in place of mashed potatoes. This recipe comes to us from Carolyn, The Healthy Voyager.
- 4 large carrots, sliced
- 4 large parsnips, sliced
- 1 1/2 cup water
- Salt, to taste
- Dash, of nutmeg
Combine the carrots, parsnips, and water in a 3 quart saucepan over high heat. Cover and bring to a boil. Turn the heat down to medium low and steam for about 5-7 minutes, or until carrots and parsnips are softened.
Using a slotted spoon, transfer the cooked carrots and parsnips to a food processor. Add 1/2 to 1 cup of water. Season with a dash of nutmeg and salt to taste. Process to a smooth puree, adding more water if needed to reach desired consistency. Taste for seasoning, adjusting if necessary and enjoy.