Best 3 Carrot And Parsnip Puree Recipes

Carrot and parsnip puree is a delicious and nutritious puree that can be enjoyed by people of all ages. Made with a combination of sweet carrots and earthy parsnips, this puree is a great way to add vegetables to your diet. It is also a good source of vitamins, minerals, and fiber. Whether you are looking for a healthy side dish or a quick and easy meal, carrot and parsnip puree is a great option. With its creamy texture and slightly sweet flavor, this puree is sure to please everyone at the table.

Here are our top 3 tried and tested recipes!

CARROT AND PARSNIP PUREE

Carrot and Parsnip Puree image

Parsnips and carrots make a good companion to a main dish of pork chops.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
4 medium parsnips, peeled and cut into 1/2-inch dice
1 bunch carrots, peeled and cut into 1/4-inch dice
1/2 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 cup low-sodium canned or homemade chicken stock
Salt and freshly ground black pepper to taste
6 chives

Steps:

Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.

CARROT AND PARSNIP PUREE

Carrot and Parsnip Puree image

Replaces mashed potatoes.

Provided by Chris Denzer

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon butter, or to taste
1 pound carrots, peeled and finely chopped
⅔ pound parsnips, peeled and chopped
½ onion, chopped
½ cup water
½ cup chicken stock
2 green onions, thinly sliced
salt and ground black pepper to taste

Steps:

Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Nutrition Facts : Calories 145 calories, Carbohydrate 27.8 g, Cholesterol 8.1 mg, Fat 3.5 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 162.4 mg, Sugar 10.5 g

PARSNIP AND CARROT PUREE

Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

Tips:

Choose the right carrots and parsnips: For the best flavor, choose fresh, young carrots and parsnips. Look for vegetables that are firm and brightly colored, with no blemishes or signs of wilting.
Peel and chop the vegetables evenly: This will help them cook evenly. If you are using a food processor, make sure to pulse the vegetables until they are finely chopped, but not pureed.
Cook the vegetables until they are tender: This will take about 15-20 minutes, depending on the size of the pieces. You can check for doneness by piercing the vegetables with a fork; they should be soft all the way through.
Drain the vegetables well: This will help to prevent the puree from becoming watery.
Season the puree to taste: You can use salt, pepper, garlic powder, or other herbs and spices to taste. You can also add a knob of butter or a drizzle of olive oil for extra richness.

Conclusion:

Carrot and parsnip puree is a delicious and versatile side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of vitamins, minerals, and antioxidants. The puree can be served on its own, or it can be used as a base for other dishes, such as soups, stews, and casseroles. With its simple ingredients and easy preparation, carrot and parsnip puree is a great choice for busy weeknight meals.