Parsnip Puree

Tools Needed
Medium sauce pan or pot
Blender
Spatula/Spoon
(omit honey not recommended for children 12 months and younger)

Ingredients Needed
5 Parsnips peeled and cored
1 1/2 cup of Water
1 ½ Cup of Veggie Stock (optional)
1 Tablespoon of Honey (optional)
1 Dash of nutmeg (optional)

Cooking Instructions ~20 minutes

1. Wash parsnips before beginning recipe.

2. Peel, core, and dice parsnips.

3. In medium size pot add diced parsnip, water, honey, veggie stock together over medium heat.

4. Bring to a simmer, turn the heat to low.

5. Simmer until parsnips are soft enough to run a spoon or butter knife easily through it.

6. Pour into a blender add nutmeg, and puree at the highest speed until sheen appears, there are no chunks, the side of the blender wall and vortex of blender is spinning the puree. It should be shiny and silky smooth.

Notes: You can also blend to desired consistency and texture.

Storage Information

To store place in an airtight container and this puree will stay for up to two days in the refrigerator.

Freezer: you can spoon puree into an ice cube tray, cover, or place in a freezer container, cover, for up to six months.

Nutrition Facts

Serving size: 1 Tbsp (37 g)
Servings Per Container: 24

Amount per serving

Calories: 16

Fat Calories: 1

% Daily Value*

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

-0%

Sodium 19mg

Calcium 8mg

Potassium 95mg

Phosphorus 12mg

Total Carb 3g

Dietary Fiber 1g

Sugars 2g

Protein 1g

Vitamin A 1%

Vitamin C 4%

Calcium 1%

Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

	Calories:	2,000	2,500
Total Fat	Less than	65g	80g
Sat Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g