Creamy Carrot & Parsnip Purée Recipe - Healthy & Delicious

Carrot and Parsnip Purée

YIELD Makes 6 servings

This simple to prepare creation takes ordinary veggies and transforms them into a creamy delight low in fat but high in satisfaction. The enticing color will add sparkle to any holiday table.

INGREDIENTS

1 pound carrots, peeled 1 pound parsnips, peeled 1 cup chopped onion 1 cup vegetable broth 1 tablespoon margarine 1/8 teaspoon ground nutmeg

PREPARATION:

1. Cut carrots and parsnips crosswise into 1/2-inch pieces.
2. Combine carrots, parsnips, onion and vegetable broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat; simmer covered 20 to 22 minutes or until vegetables are very tender.
3. Drain vegetables, reserving broth. Combine vegetables, margarine, nutmeg and 1/4 cup reserved broth in food processor. Process until smooth. Serve immediately or transfer to microwavable casserole and chill up to 24 hours.
4. To reheat, cover and microwave on HIGH 6 to 7 minutes, stirring after 4 minutes of cooking.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: about 1/2 cup Sodium 93 mg Protein 2 g Fiber 4 g Carbohydrate 27 g Cholesterol <1 mg Saturated Fat <1 g Total Fat 2 g Calories from Fat 15 % Calories 129 DIETARY EXCHANGE: Fat 1/2 Vegetable 4