Vanilla Carrot Parsnip Purée – Harmony Valley Farm

Vanilla Carrot Parsnip Purée

Yield

Yield: 6 Servings

Ingredients

2 pounds carrots, peeled and coarsely chopped
1-pound parsnips, peeled and coarsely chopped
1 medium sweet yellow onion, chopped
2 tablespoons butter
5 sprigs of thyme
1 cup water
1 tablespoon maple syrup
½ cup unsweetened vanilla almond milk
salt and pepper

Instructions

Add the butter to a large pot over medium-high heat.
Once melted, add the carrots, parsnips, onion and thyme and toss to coat the vegetables in the butter.
Add the water to the pot, bring to a boil then reduce to a simmer over medium heat, cover and cook for 30 minutes until fork tender.
Drain the vegetables and transfer to a food processor.
Add the maple syrup (more if you want it sweet) and vanilla almond milk and purée until smooth, scraping down the sides as needed.
Season to taste with salt and pepper.

Notes

Recipe and photo sourced from www.runningtothekitchen.com website.

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