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