Nourishing Creamy Vegetable Puree

This creamy vegetable puree is the perfect comfort food for a cold winter night. It's also a great way to get your kids to eat their vegetables. The sweet potatoes, carrots, and parsnips are all naturally sweet, so the puree doesn't need any added sugar. And the almond milk adds a touch of creaminess without being too heavy.

I first developed this recipe when my kids were toddlers. I was looking for a way to get them to eat more vegetables, and I knew that they loved purees. So I experimented with different combinations of vegetables, and I finally came up with this recipe. It's been a hit with my kids ever since, and I'm sure your family will love it too.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 2 sweet potatoes, peeled and cubed
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth or vegetable broth
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon salt

Instructions

1. In a large pot or Dutch oven, combine the sweet potatoes, carrots, parsnips, onion, garlic, and chicken broth.
2. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
3. Remove from heat and let cool slightly.
4. Transfer the vegetables to a blender and puree until smooth.
5. Return the puree to the pot and stir in the almond milk and salt.
6. Heat over medium heat until warmed through.
7. Serve immediately.

Why It Works

• The combination of sweet potatoes, carrots, and parsnips creates a naturally sweet and flavorful puree.
• The almond milk adds a touch of creaminess without being too heavy.
• The puree can be easily reheated, so it's a great option for a quick and easy meal.