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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Whipped Root Vegetable Purée

 
One serving costs about $1.33

$1.33 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:39%

Spoonacular Score: 39%

 

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Whipped Root Vegetable Purée might be a recipe you should try. For $1.33 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 16g of fat, and a total of 289 calories. This recipe serves 6. If you have turnips, garlic cloves, celery root, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It works well as a reasonably priced side dish. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so great. If you like this recipe, take a look at these similar recipes: Root Vegetable Puree, Autumn Root Vegetable Purée, and Root Vegetable Puree with Shallots and Thyme.

Ingredients

Servings:
1 large
1 large russet potato
russet potato
2 medium
2 medium parsnips
parsnips
1 medium
1 medium celery root
celery root
3 medium
3 medium turnips
turnips
5
5  garlic cloves
garlic cloves
1 tsp
1 tsp fresh rosemary
fresh rosemary
1 Tbsp
1 Tbsp kosher salt
kosher salt
1 stick
1 stick unsalted butter
unsalted butter
1 large russet potato
1 large
russet potato
2 medium parsnips
2 medium
parsnips
1 medium celery root
1 medium
celery root
3 medium turnips
3 medium
turnips
5  garlic cloves
5
garlic cloves
1 tsp fresh rosemary
1 tsp
fresh rosemary
1 Tbsp kosher salt
1 Tbsp
kosher salt
1 stick unsalted butter
1 stick
unsalted butter

Equipment

potato ricer
potato ricer
whisk
whisk
pot
pot
potato ricer
potato ricer
whisk
whisk
pot
pot


Instructions

Cut all vegetables into to 1 inch pieces Place vegetables in a large pot; Cover with water; Season with 1 tablespoon of salt Bring to boil & simmer till fork tender; 20 to 30 minutes Strain the vegetables & place back in the pot over low heat; Stir gently to remove excess liquid 5 minute Run hot vegetables through a potato ricer Whisk in butter, rosemary & season with salt, black pepper to taste

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.33
Ingredient
1 large russet potato
2 mediums parsnips
1 medium celery root
3 mediums turnips
5 garlic cloves
1 teaspoon fresh rosemary
1 tablespoon kosher salt
1 stick unsalted butter
Price
$0.49
$1.03
$4.32
$0.81
$0.33
$0.01
$0.02
$0.97
$7.98

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
288 Calories
4g Protein
15g Total Fat
35g Carbs
7% Health Score
Limit These
Calories
288
14%

Fat
15g
24%

  Saturated Fat
9g
61%

Carbohydrates
35g
12%

  Sugar
6g
8%

Cholesterol
40mg
14%

Sodium
1322mg
58%

Get Enough Of These
Protein
4g
9%

Vitamin K
58µg
56%

Vitamin C
34mg
42%

Manganese
0.68mg
34%

Vitamin B6
0.52mg
26%

Potassium
906mg
26%

Fiber
6g
26%

Phosphorus
219mg
22%

Folate
61µg
15%

Magnesium
58mg
15%

Copper
0.26mg
13%

Vitamin B1
0.18mg
12%

Vitamin E
1mg
11%

Vitamin B5
1mg
10%

Iron
1mg
10%

Vitamin B3
2mg
10%

Calcium
101mg
10%

Vitamin A
471IU
9%

Vitamin B2
0.14mg
8%

Zinc
1mg
7%

Selenium
2µg
4%

Vitamin D
0.28µg
2%

covered percent of daily need

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