Carrot and Parsnip Ragout

Carrot and Parsnip Ragout

By: Carolyn Scott of The Healthy Voyager

By: Carolyn Scott of The Healthy Voyager

Try something new this Thanksgiving wiuth Carrot and Parsnip Ragout. This ragout recipe delicious and perfect for any vegans at the table.

Cooking Time30 min

Ingredients

  • 4 large carrots, sliced
  • 4 large parsnips, sliced
  • 1 1/2 cup water
  • salt, to taste
  • dash of nutmeg

Instructions

  1. Combine carrots, parsnips, and water in a 3-quart (3 liter) saucepan.
  2. Cover and bring to a boil over high heat. Turn heat down and steam until softened, about 5 to 7 minutes.
  3. Using a slotted spoon, transfer cooked carrots and parsnips to a food processor.
  4. Add 1/2 to 1 cup water, salt to taste, and a dash of nutmeg.
  5. Process to a smooth puree, adding more water if needed.

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