Best 5 Parsnips And Carrot Puree Recipes
**Unveil the Sweet Symphony of Parsnips and Carrots: A Culinary Journey Through Creamy Purees and Roasted Delights**
In the realm of culinary artistry, where flavors dance and textures intertwine, the humble parsnip and carrot take center stage in a harmonious duet of flavors. This article presents a tantalizing collection of recipes that showcase the versatility of these root vegetables, transforming them into delectable purees and roasted masterpieces. From the velvety smoothness of parsnip and carrot puree to the caramelized bliss of roasted parsnips and carrots, each recipe promises a unique gustatory experience. Join us on this culinary adventure as we explore the depths of flavor and unravel the secrets behind these delightful dishes.
**Roasted Parsnips and Carrots:** Embark on a journey of roasted perfection with this simple yet flavorful recipe. Crisp on the outside and tender within, the parsnips and carrots caramelize in a symphony of sweet and savory notes, enhanced by a touch of herbs and a drizzle of olive oil. Savor the earthy sweetness of parsnips and the vibrant crunch of carrots, harmoniously united in every bite.
**Parsnip and Carrot Puree:** Immerse yourself in a velvety embrace with this creamy puree. The natural sweetness of parsnips and carrots blends seamlessly with a touch of cream and butter, creating a smooth and indulgent texture. Adorned with a sprinkle of fresh herbs, this puree promises to elevate any meal with its comforting warmth and delicate flavors.
**Parsnip Fries:** Experience the irresistible crunch of parsnip fries, a healthier alternative to traditional potato fries. Cut into slender strips, parsnips are coated in a blend of herbs and spices, then baked until golden brown. Dip them in your favorite sauce for a satisfying snack or a delightful side dish.
**Roasted Carrot and Parsnip Soup:** Indulge in a hearty and flavorful soup that embodies the essence of winter comfort. Roasted carrots and parsnips lend their caramelized sweetness to a creamy broth, enriched with aromatic herbs and a touch of spice. Served with a crusty bread or a sprinkle of croutons, this soup promises to warm your soul on a chilly day.
**Carrot and Parsnip Fritters:** Delight in the crispy exterior and tender interior of carrot and parsnip fritters. Grated carrots and parsnips are combined with a batter of flour, eggs, and herbs, then fried until golden brown. These fritters make for an excellent appetizer or a delightful snack, perfect for any occasion.
CARROT AND PARSNIP PUREE
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
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 PARSNIP PUREE
The home economists in our Test Kitchen came up with this good-tasting, good-for-you side dish that's a nice change from mashed potatoes. The natural sweetness of the parsnips and carrots is complemented by hint of ground nutmeg. Don't want to drag out your food processor? Mash the cooked vegetables with a potato masher instead.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 2 in. water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add parsnips; cover and simmer for 15-20 minutes or until vegetables are tender. Drain. , Place the vegetables in a food processor; add butter, nutmeg, salt and pepper. Cover and process until smooth. Transfer to a serving bowl.
Nutrition Facts : Calories 93 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 171mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
PARSNIP AND CARROT PUREE
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
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
PARSNIPS AND CARROT PUREE
Provided by Pierre Franey
Categories side dish
Time 15m
Yield 10 - 14 servings
Number Of Ingredients 7
Steps:
- Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
- Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
- Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Tips for Making Parsnips and Carrot Puree
- Choose fresh, firm parsnips and carrots for the best flavor and texture.
- Peel and chop the vegetables evenly so they cook evenly.
- Use a good quality vegetable broth or stock for a flavorful puree.
- Add a little bit of cream or butter to the puree for a richer flavor.
- Season the puree to taste with salt, pepper, and other herbs and spices.
- Garnish the puree with fresh herbs or a drizzle of olive oil before serving.
Conclusion
Parsnips and carrot puree is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber, vitamins, and minerals. This puree is also a good option for people with sensitive stomachs or food allergies, as it is easy to digest and is gluten-free and dairy-free. With its sweet and earthy flavor, parsnips and carrot puree is a dish that everyone can enjoy.
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