Color Kitchen

Welcome to Color Kitchen!

The easiest way to make a beautiful meal is to use ingredients that are naturally gorgeous!

Recipes incorporating natural color combinations are uploaded regularly; please try them, make your own masterpieces, and send us your photos! Post to facebook (facebook.com/thecolorkitchen), or tweet us @thecolorkitchen.

Eat beautifully!


~ Sunday, April 3 ~
Permalink
A Soothing Puree of Roots and Spice: Parsnip, Carrots, Ginger and Nutmeg. When I feel a cold coming on, I whip this together and feel better immediately. Parsnips are super rich in Vitamin C and the warm silkiness of this blend is an absolute miracle for a dry, sore throat. And it’s a one-pot quick dish! Use a 2:1 ratio of parsnips to carrots. Peel both and cut off the ends. Cut into pieces, about 1 cm thick. Place in a pot with enough water to half-submerge. The following amounts are per 3 cups of veggies (2 cups parsnips, 1 cup carrots): Place on high heat, and add 1/2 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1 pinch of white pepper.  Once the carrots and parsnips have softened, drain the water and place aside.  Add back 1/4 cup water, then blend with an immersion blender. Repeat until the consistency resembles apple sauce. Pour into a bowl and grate fresh nutmeg atop. Eat while warm! Feel better! (Photo by Mia Tramz) Tweet

A Soothing Puree of Roots and Spice: Parsnip, Carrots, Ginger and Nutmeg.

When I feel a cold coming on, I whip this together and feel better immediately. Parsnips are super rich in Vitamin C and the warm silkiness of this blend is an absolute miracle for a dry, sore throat. And it’s a one-pot quick dish!

Use a 2:1 ratio of parsnips to carrots. Peel both and cut off the ends. Cut into pieces, about 1 cm thick. Place in a pot with enough water to half-submerge.

The following amounts are per 3 cups of veggies (2 cups parsnips, 1 cup carrots):

Place on high heat, and add 1/2 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1 pinch of white pepper. 

Once the carrots and parsnips have softened, drain the water and place aside. 

Add back 1/4 cup water, then blend with an immersion blender. Repeat until the consistency resembles apple sauce.

Pour into a bowl and grate fresh nutmeg atop. Eat while warm! Feel better!

(Photo by Mia Tramz)

Tweet

Tags: easy one-pot orange quick food cooking recipe
4 notes
  1. colorkitchen posted this