Name: Carrot and Parsnip Ragout
Cook time: 30 min
Ingredients: 4 large carrots, sliced; 4 large parsnips, sliced; 1 1/2 cup water; salt, to taste; dash of nutmeg

Carrot and Parsnip Ragout

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.

Why You'll Love This Recipe

1. Flavorful and Nutritious: Carrots and parsnips are both nutrient-dense vegetables that add a delicious earthy sweetness to this ragout. Not only is this dish packed with vitamins and minerals, but it also has a rich and satisfying flavor that will please even the pickiest eaters at your Thanksgiving table.

2. Easy to Make: This recipe is incredibly simple to prepare, making it a perfect option for busy holiday cooks. With just a few basic ingredients and some easy steps, you can have a fantastic and flavorful dish ready to impress your guests in no time.

3. Vegan-Friendly: For those following a vegan diet, finding a delicious and satisfying Thanksgiving dish can sometimes be a challenge. This carrot and parsnip ragout is the perfect solution, offering a hearty and flavorful option that everyone at the table can enjoy.

4. Versatile Side Dish: This ragout is a versatile side dish that can complement a wide variety of main courses. Whether you're serving a traditional roast turkey or a vegan loaf, this carrot and parsnip ragout will add a pop of color and flavor to your Thanksgiving spread.

5. Crowd-Pleaser: With its vibrant colors, rich flavors, and healthy ingredients, this carrot and parsnip ragout is sure to be a hit with all of your guests. Whether they're vegan, vegetarian, or omnivorous, everyone at your Thanksgiving table will love this delicious and nutritious dish.

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.