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Vanilla Carrot Parsnip Puree
This vanilla carrot parsnip puree is just slightly sweet and a great mashed side dish alternative to potatoes.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
carrot parsnip puree, vanilla carrot parsnip puree
Servings:
6
servings
Author:
Gina Matsoukas
Ingredients
2
pounds
carrots
peeled and coarsely chopped
1
pound
parsnips
peeled and coarsely chopped
1
medium sweet yellow onion
chopped
2
tablespoons
butter
5
sprigs of thyme
1
cup
water
1
tablespoon
maple syrup
1/2
cup
unsweetened vanilla almond milk
salt and pepper
Instructions
Add the butter to a large pot over medium-high heat.
Once melted, add the carrots, parsnips, onion and thyme and toss to coat the vegetables in the butter.
Add the water to the pot, bring to a boil then reduce to a simmer over medium heat, cover and cook for 30 minutes until fork tender.
Drain the vegetables and transfer to a food processor.
Add the maple syrup (more if you want it sweet) and Silk almondmilk and puree until smooth, scraping down the sides as needed.
Season to taste with salt and pepper.
Nutrition
Serving:
1
SERVING
|
Calories:
159
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
178
mg
|
Fiber:
8
g
|
Sugar:
12
g