Leek and Parsnip Puree

May 08, 2023May 8, 20230 10

Warm and creamy Leek and Parsnip Puree recipe

by The Chefin Side

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

152

Sugar

Fat

Leek and Parsnip Puree is a warm and creamy side dish that is perfect for chilly nights or as part of your holiday dinner. It is a simple recipe that only requires a few ingredients and is easy to make. The addition of lemon juice gives it a surprising tangy flavor and the grated nutmeg adds a lovely aroma. This recipe is also gluten-free and can easily be made vegan by switching out the cream for a non-dairy substitute.

Instructions

1.	Heat the butter in a large pot over medium heat.
2.	Add the sliced leeks and cook until softened, about 5 minutes.
3.	Add the sliced parsnips and enough water to cover them.
4.	Bring to a boil then reduce heat and simmer until the parsnips are tender, about 25-30 minutes.
5.	Drain the vegetables and return them to the pot.
6.	Add the cream and lemon juice and blend with an immersion blender until smooth.
7.	Season with salt and pepper, and garnish with grated nutmeg before serving.

PROS

This Leek and Parsnip Puree is a great side dish to any meal and perfect for vegetarians.

The lemon juice adds a nice tangy flavor and the nutmeg adds a warming aroma.

This recipe is gluten-free and can easily be made vegan by using a non-dairy cream substitute.

CONS

This recipe is not ideal for those on a low-carb diet due to the parsnips.

It also contains cream which can be high in calories and fat, so it should be enjoyed in moderation.

HEALTH & BENEFITS

Leeks are a good source of vitamin K which is important for bone health.
Parsnips are high in fiber which can aid in digestion and may also help to lower cholesterol levels.
The cream used in this recipe adds a good source of calcium and vitamin D for strong bones.

	2 large leeks , sliced
	3 parsnips , sliced
	1 tablespoon butter
	3 tablespoons cream
	1/2 lemon , juice of
	salt and pepper
	1/8 teaspoon grated nutmeg ( to garnish )