Carrot Parsnip Puree Recipe

Recipe By Slurrp

Carrot parsnip puree is a creamy and flavorful side dish that pairs well with a variety of main courses. The combination of sweet carrots and earthy parsnips creates a deliciously balanced flavor. This puree is easy to make and can be served as a healthy alternative to mashed potatoes. It is also a great way to incorporate more vegetables into your diet. Whether you're looking for a comforting side dish or a nutritious addition to your meal, carrot parsnip puree is a versatile and tasty option.

4.9
20 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Carrot Parsnip Puree
plan
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ingredients serve

Ingredients for Carrot Parsnip Puree Recipe

  • 0.33 Large Carrots, Peeled And Chopped
  • 0.33 Parsnips, Peeled And Chopped
  • 0.33 tablespoon Butter
  • As required Salt And Pepper To Taste
  • as needed Splash Of Milk Or Cream

Directions: Carrot Parsnip Puree Recipe

Cooking Directions

  • STEP 1.Peel and chop the carrots and parsnips into small pieces.
  • STEP 2.Boil the carrots and parsnips in a pot of salted water until tender.
  • STEP 3.Drain the cooked vegetables and transfer them to a blender or food processor.
  • STEP 4.Add butter, salt, pepper, and a splash of milk or cream to the blender.
  • STEP 5.Blend until smooth and creamy, adding more milk or cream if needed.
  • STEP 6.Taste and adjust the seasoning if necessary.
  • STEP 7.Serve the carrot parsnip puree hot as a side dish with your favorite main course.

Cooking Tips

  • To enhance the flavor, you can roast the carrots and parsnips in the oven before boiling them.
  • For a vegan version, substitute butter with olive oil or vegan butter.
  • If you prefer a chunkier texture, you can mash the cooked vegetables with a potato masher instead of blending them.
  • Leftover puree can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the puree in a saucepan over low heat, stirring occasionally, until warmed through.

Storage and Serving

  • Store the carrot parsnip puree in an airtight container in the refrigerator for up to 3 days.
  • Serve the puree hot as a side dish with roasted chicken, grilled steak, or roasted vegetables.
  • You can also use the puree as a base for soups or as a topping for shepherd's pie.
  • Garnish with fresh herbs, such as parsley or chives, for added freshness and color.
Nutrition
value
70
calories per serving
< 1 g Fat2 g Protein14 g Carbs6 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    14g
  • Fiber
    6g

MacroNutrients

  • Carbs
    14g
  • Protein
    2g
  • Fiber
    6g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    < 1mg
  • Vitamin A
    2030mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    62mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp