Healthier living, one day at a time!

Parsnip and Turnip Pureé


Prep Time

15 minutes

Prep Notes

This recipe can also be made subbing the turnips for rutabagas, or mix in a little of all three. The turnips make a sweeter puree.

Cooking Time

25 minutes

Yields

4-6 servings

Ingredients

1 pound parsnips, peeled and cubed

½ pound turnips, peeled and cubed

½ cup chicken broth

1 tablespoon butter or ghee

½ teaspoon sea salt

¼ teaspoon dried thyme

pinch of cracked pepper

Directions

  1. Fill a pot with cold water and add the parsnips and turnips. Bring to a boil, then partially cover and cook for 15 minutes, until fork tender.
  2. Drain the vegetables then transfer to a food processor.
  3. Add the chicken broth, butter, sea salt, thyme, and pepper. Puree until smooth.

Notes

jacqueline via Flickr/BY CC