Roasted-Carrot-and-Turnip Puree
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 8medium-size carrots, peeled and cut into 2-inch lengths
- 6medium-size turnips, peeled and quartered
- ½cup hot chicken broth, homemade or low-sodium canned
- 1tablespoon salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
115 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 4 grams protein; 781 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place the carrots and turnips in a roasting pan. Roast until vegetables are very tender, stirring frequently, about 1 hour. Place the carrots and turnips in a food processor with the chicken broth.
- Step 2
Process until smooth, stopping several times to scrape down sides of bowl. (The puree will have a slightly rough texture.) Add salt and pepper to taste. Divide among 4 plates and serve immediately.
Private Notes
Comments
This was an attractive under a duck breast and added sweetness that is good with duck. Would be nice also with chicken. Very simple, not fancy. It never took on the look of a puree but tasted like one.
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