Directions:
- Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
- Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the purée to be too wet.
- Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
- Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.57 Kcal (488 kJ) | ||
| Calories from fat | 51.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 9% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 5% | |
| Sodium | 45.56mg | 2% | |
| Potassium | 395.68mg | 8% | |
| Total Carbs | 15.87g | 5% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 96.77 Kcal (405 kJ) | ||
| Calories from fat | 42.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 9% | |
|---|---|---|---|
| Cholesterol | 12.65mg | 5% | |
| Sodium | 37.82mg | 2% | |
| Potassium | 328.47mg | 8% | |
| Total Carbs | 13.18g | 5% | |
| Sugars | 4.71g | 23% | |
| Dietary Fiber | 3.76g | 18% | |
| Protein | 1g | 2% | |
| Vitamin C | 10.8mg | 22% | |
| Vitamin A | 0.5mg | 21% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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