Ingredients

1          cup peeled and sliced parsnips

1          cup sweet potatoes, peeled and cut into ½- to 1-inch pieces

½         cup parsley, hard stems discarded

½         cup shredded kale

225      ml water

Instructions

Put the parsnips, sweet potatoes, parsley and kale into the work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete, turn the dial to chop. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 20 to 30 seconds.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

Back To Top