Carrot and Parsnip Puree

MARTHA STEWART
10Ingredients
40Minutes
190Calories

Ingredients

US|METRIC
  • 2 tablespoons unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 4 parsnips (medium, peeled and cut into 1/2-inch dice)
  • 1 bunch carrots (peeled and cut into 1/4-inch dice)
  • 1/2 onion (small, coarsely chopped)
  • 1 clove garlic (coarsely chopped)
  • 1/2 cup low sodium canned chicken stock (or homemade)
  • ground black pepper
  • salt
  • 6 chives
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    190Calories
    Sodium12% DV280mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs11% DV32g
    Fiber36% DV9g
    Calories190Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol15mg5%
    Sodium280mg12%
    Potassium770mg22%
    Protein2g4%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber9g36%
    Sugars11g22%
    Vitamin A340%
    Vitamin C45%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop