Best 3 Parsnip And Carrot Puree Recipes

Parsnip and carrot puree is a classic side dish that's perfect for a variety of meals. Whether you're serving it with roasted chicken, grilled salmon, or even a simple steak, this puree is sure to please. Made with just a few simple ingredients, it's easy to prepare and can be tailored to your own taste preferences. So, if you're looking for a delicious and versatile side dish that will impress your guests, look no further than parsnip and carrot puree!

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 vegetables: For the best flavor, choose fresh, young parsnips and carrots. Avoid any vegetables that are bruised or have blemishes.
Peel and chop the vegetables evenly: This will help them cook evenly. If the vegetables are not chopped evenly, some pieces may be overcooked while others are still undercooked.
Use a good quality broth: The broth is an important part of the flavor of the puree, so use a broth that you like the taste of. If you don't have any broth on hand, you can use water, but the flavor will be less rich.
Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooked vegetables will lose their flavor and texture.
Season the puree to taste: Once the puree is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Serve the puree hot or cold: Parsnip and carrot puree can be served hot or cold. If you are serving it cold, be sure to chill it thoroughly before serving.

Conclusion:

Parsnip and carrot puree is a delicious and nutritious 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 fiber, vitamins, and minerals. Whether you serve it hot or cold, parsnip and carrot puree is a surefire hit.