Ingredients

The following ingredients have 3 Servings
  • 4 large carrots, peeled and cut into 1-inch long chunks (about 3 cups)
  • 4 large parsnips, peeled and cut into 1-inch chunks (about 3 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons orange zest and 1 tablespoon freshly squeezed orange juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper or white pepper
  • Pinch nutmeg
  • Freshly chopped dill and carrot tops for garnish, optional

Instruction

  • Bring water to a boil in a large saucepan fitted with a steamer basket.
  • Add carrots and parsnips to the steamer basket, cover and let steam until the vegetables are completely tender, about 18 minutes (test by pressing a fork into the parsnip and carrots- it should slide in and come out easily.)
  • Remove the basket from the pan and slide the carrots and parsnips into a food processor fitted with the steel blade attachment. Add in oil, orange zest and juice, salt, pepper and nutmeg. Process, scraping sides as necessary until it reaches a creamy texture. Serve hot sprinkled with dill and carrot top.