Carrot-parsnip puree with ginger — Meal
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Macros (per serving)

Fat

29%

(7 g)

Protein

5%

(3 g)

Carbs

66%

(35 g)

25 g Net,

10 g Fiber

216 Calories (per serving)

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Vegetable Dishes

Carrot-parsnip puree with ginger

By Meal.com

In the winter months, the tubers are in season and with this recipe you get 2 super healthy winter vegetables in one dish. Make this surprising puree as a substitute for mashed potatoes and serve with a nice piece of grilled fish or stir-fried asparagus, for example.

Ingredients

Calculate Cost

Carrot

500 g

Parsnip

500 g

Fresh ginger

2.5 cm

Celtic sea salt

to taste

Ghee

2 Tbsp

Fresh chives

for garnishing

Black pepper

to taste

Instructions

Difficulty

Easy

Prep time

15 min

Cook time

30 min

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Details

Diet

Paleo, Vegetarian

Course

Lunch, Dinner

Cooking equipment

Blender

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