Curried Ginger Parsnip Puree
 
Prep time
Cook time
Total time
 
If you like spice/heat, you can use hot curry powder in place of curry powder.
Author:
Serves: 4
Ingredients
  • 4 cups low-sodium chicken broth
  • 3 medium parsnips, peeled, diced into small pieces
  • ½ inch cube fresh ginger, skin removed
  • 1 teaspoon curry powder
Instructions
  1. Bring chicken broth to a boil in a medium size pot over high heat.
  2. Add the parsnips and ginger. Boil for 10-12 minutes until fork tender.
  3. Reserve about 1½ cups chicken broth before straining. Strain parsnips.
  4. Add parsnips back into pan. Add curry powder.
  5. Use an immersion blender to puree the parsnips, slowly adding some of the reserved broth little by little as needed to help the process. (If you don't have an immersion blender, do this process in the blender.)
  6. Excellent served with Moroccan Meatballs with Apple Sage Butter.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/moroccan-meatballs-with-apple-sage-butter/