Root Vegetable Puree (PEP)

9 45 94
Ingredients Minutes Calories
Prep Cook Servings
5 min 40 min 4
Root Vegetable Puree (PEP)
Health Highlights

Ingredients


2 small Turnip (cut into chunks)
1 large Carrots (cut into chunks)
1 parsnip(s) Parsnip (cut into chunks)
1/2 medium potato(es) Sweet potato (cut into chunks)
1 pinch Salt (to taste)
2 tbsp Coconut oil (room temperature)
1 dash Turmeric, ground (mix with ghee for flavlour)
1 dash Black pepper (to taste)
3 tbsp Vegetable stock/broth (or almond milk/rice milk)

Instructions


In a medium saucepan, combine the turnips, carrots, parsnips and sweet potato and cover by 2" of water. Add a pinch of sea salt and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 30-40 minutes.

Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add coconut oil, sea salt and pepper to the puree and add liquid broth or milk if necessary to moisten.

Enjoy!


Nutrition Facts

Per Portion

Calories 94
Calories from fat 63
Calories from saturated fat 51
Total Fat 7.0 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.0 g
Cholesterol 0
Sodium 104 mg
Potassium 191 mg
Total Carbohydrate 7.9 g
Dietary Fiber 1.9 g
Sugars 3.1 g
Protein 0.7 g

Dietary servings

Per Portion


Vegetables 1.0

Energy sources


Pygal30%450.4943660698815142.7447911457092667%314.83807770623105253.77062517092043%371.5903349726873107.653906589198930%67%CarbohydratesFatProtein

Meal Type(s)

Side




?
Help