Velvety Turmeric-Ginger Cod & Carrot Purée with Steamed Asparagus

Ingredients

• 2 pieces Cod fillets
• 3 medium Carrots
• 2 medium Parsnips
• 1 inch piece Fresh ginger
• 0.5 tsp Ground turmeric
• 2 cups Low-sodium vegetable broth
• 1 tbsp Extra virgin olive oil
• 0.25 tsp Salt
• 0.125 tsp White pepper
• 10 pieces Asparagus spears
• 1 tbsp Fresh dill or parsley

Instructions

1. Prepare the Purée Base: In a medium saucepan, heat olive oil over medium heat. Add the sliced ginger and sauté for 1-2 minutes until fragrant. Be careful not to brown.
2. Add the chopped carrots, parsnips, ground turmeric, and low-sodium vegetable broth to the saucepan. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the vegetables are very tender.
3. While vegetables cook, prepare the Cod: Gently poach the cod fillets. You can do this by placing them in a separate shallow pan with enough low-sodium vegetable broth (or water) to just cover. Bring to a gentle simmer, then reduce heat and cook for 5-8 minutes, or until the fish is opaque and flakes easily. Do not overcook. Carefully remove and set aside.
4. Steam the Asparagus: While cod is poaching, steam the trimmed asparagus spears until tender-crisp, about 4-6 minutes. You can use a steamer basket over boiling water or a microwave steamer.
5. Finish the Purée: Carefully transfer the cooked vegetables and broth from the saucepan to a blender. Blend until completely smooth and velvety. If it's too thick, add a little more warm low-sodium broth until desired consistency is reached. Season with salt and white pepper to taste. (Note: Start with a small amount of salt and add more if needed).
6. To Serve: Divide the velvety carrot-parsnip purée between two plates. Place one poached cod fillet on top of or alongside the purée. Arrange the steamed asparagus next to the cod. Garnish with fresh dill or parsley, if using.

Nutrition (per serving)