Best 3 Parsnip And Carrot Puree Recipes

Calling all veggie lovers! Prepare to embark on a culinary journey with our delectable parsnip and carrot puree. This creamy, vibrant puree is not only a feast for the eyes but also a symphony of flavors, textures, and health benefits.

Our collection of recipes introduces you to a world of versatility, where parsnips and carrots take center stage. From the classic simplicity of our basic puree to the delightful twists of our roasted parsnip and carrot puree and our parsnip and carrot puree with ginger, you'll find a recipe that suits your taste buds and dietary preferences.

Whether you're seeking a comforting side dish for your next family dinner or a nutritious snack to keep you energized throughout the day, our parsnip and carrot puree recipes have you covered. Dive into the creamy goodness and experience the perfect balance of sweetness and earthiness that these two root vegetables bring to the table.

So, gather your ingredients, don your apron, and let's embark on a culinary adventure that will leave you craving for more!

Let's cook with our 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 fresh, tender parsnips and carrots. Look for vegetables that are free of blemishes and have a deep, vibrant color. Avoid any vegetables that are wilted or have signs of spoilage.
Peel and chop the vegetables into small, even-sized pieces. This will ensure that they cook evenly and quickly.
Use a good quality vegetable broth. This will add flavor and depth to the puree.
Season the puree to taste with salt, pepper, and other herbs and spices. You can also add a knob of butter or a drizzle of olive oil for extra richness.
Serve the puree immediately, or store it in an airtight container in the refrigerator for up to 3 days.

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. The puree is also very versatile and can be served in a variety of ways. It can be used as a dip for vegetables or crackers, or it can be added to soups, stews, and casseroles. It is also a great way to add flavor and nutrition to baby food.