Roasted Parsnip & Carrot Purée

A gluten-free side dish that pairs well with slow-cooked short ribs or chicken stew.
Author:
Updated:
Original:

Serves 6

3330

A gluten-free side dish that pairs well with slow-cooked short ribs or chicken stew.

2 lbs. parsnips, peeled and cut into 1-inch pieces

2 lbs. carrots, peeled and cut into 1-inch pieces

2 large shallots, peeled and quartered

1 Tbs. chopped fresh rosemary

3 Tbs. olive oil

1/4 cup orange juice

2 tsp. microplaned orange zest

  1. Preheat oven to 375°F. In large bowl, toss parsnips, carrots, shallots, rosemary, and olive oil. Transfer to foil-lined baking sheet, and roast until tender, about 30 minutes.
  2. Combine parsnip mix with orange juice and orange zest, and purée in a food processor (may require two batches). Or, if you prefer a rougher texture, mash in medium bowl. Add salt and pepper to taste.

per serving: 227 cal; 3g pro; 8g total fat (1g sat fat); 40g carb; 0mg chol; 108mg sod; 11g fiber; 15g sugars

Related article:Parsnips Take Root

Related

summer-soup

Roasted Tomatillo Salsa

Once you start, you won't want to stop eating this fresh, light dip, especially when paired with organic tortilla chips! But it also tastes great spooned over grilled fish or chicken, or as a burger condiment.

3810

Bison Pot Roast

This tender roast makes a sublime comfort-food dinner, perfect for winter nights. Serve with wild rice pilaf and steamed broccoli.