Gingered Carrot and Parsnip Puree

This is a twist on the classic mashed potatoes, but ideal for anyone that is bored of potatoes or no longer eats carbs. 

 

You start off by prepping the veggies, first adding a pound each of fully peeled and thinly cut carrots and parsnips into a large saucepan. Also add a quarter teaspoon of salt, 2 tablespoons each of brown sugar and rice. 

 

Finally, add three quarter-inch slices of peeled ginger to the saucepan and add enough water to cover the inputs by about 2 inches. Keep the heat on low and let it sit for about half an hour until the vegetables tenderize.

Make sure you keep a cup of the liquid the veggies cooked in and drain the rest. Mix the vegetables in the blender, ideally in batches for the best consistency and slowly add about half a cup of the cooking liquid to the blend until you get a nice rich paste. 

 

You can add more cooking liquid if you want it thinner. Then add two tablespoons of butter, half a teaspoon of salt, and if you’re so inclined, some chopped chives as a garnish. 

 

Voila! A delicious ready-to-eat carrot puree.

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips 

 

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement