ROASTED-CARROT-AND-TURNIP PUREE

Roasted-Carrot-and-Turnip Puree image

Provided by Molly O'Neill

Time 1h

Yield Four servings.

Number Of Ingredients 5

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Ingredients

8 medium-size carrots, peeled and cut into 2-inch lengths
6 medium-size turnips, peeled and quartered
1/2 cup hot chicken broth, homemade or low-sodium canned
1 tablespoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Preheat oven to 400 degrees. Place the carrots and turnips in a roasting pan. Roast until vegetables are very tender, stirring frequently, about 1 hour. Place the carrots and turnips in a food processor with the chicken broth.
Process until smooth, stopping several times to scrape down sides of bowl. (The puree will have a slightly rough texture.) Add salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 781 milligrams, Sugar 13 grams