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Parsnip Puree Recipe

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Parsnip Puree Recipe

Prep Time: Cook Time:


  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Butter without salt | 1.00 tbsp
  • Leeks, raw | 2.00 leek
  • Parsnips, raw | 3.00 whole
  • Lemon juice, raw | 1.00 lemon yields
  • Cottage cheese (Low Fat) | 1.00 ounce
  • light whipping cream | 3.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 183.25 mg

Fat per serving: 6.95 g

Saturated fat per serving: 4.13 g

Protein per serving: 3.30 g

Sodium per serving: 92.78 mg

Cholesterol per serving: 20.40 g


  1. Slice leeks and parsnips, set aside. Use a pan and boil parsnips and leeks together for almost 15 minutes until softened. Drain properly and place them in a food processor.
  2. Put cottage cheese, light cream, butter, black pepper, salt and lemon juice in the processor and blend it till the mixture is creamy and smooth. Take it out on a warm serving bowl and decorate it with a pinch of grated nutmeg.

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