Roasted Carrot and Parsnip Puree is a very simple and full-flavored side dish that is as comforting as mashed potato.
Parsnip is typically a winter vegetable, but I always see them in my grocery store all year round. Roasting is my favorite way to enjoy them, but they are also a key flavor ingredient to my gravy when I roast a chicken. You can see that recipe here > Rosemary Roasted Chicken with Delicious Gravy.
This is an oldie but goodie recipe that was originally published in 2015, but I recently updated the pictures and added a step-by-step video.
Parsnips look like white carrots that are just as sweet but with subtle flavors of nutmeg and cinnamon that are slightly nutty and together, they make the best flavor combination.
Turn into a soup
While I was making this recipe, it occurred to me that this would make the most delicious carrot and parsnip soup. Just simply add more stock to the blender until it reaches soup consistency.
I served this puree as a side to pork chops along with another seasonal side dish of Peas, Pancetta and Shallots (< click text for recipe)
If you’ve tried this Roasted Carrot and Parsnip Purée or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pound carrots, peeled and sliced *see note
- 1 pound parsnips, peeled and sliced * see note
- 1/3 cup vegetable or canola oil
- 1/2 cup vegetable stock, warmed ** see note
- Preheat oven to 400° F.
- To a small bowl add the salt, pepper, cumin and coriander. Mix well.
- To a large baking sheet, add the carrots and parsnips. Drizzle the oil and sprinkle spice mix. Use your hands to coat well. Spread into an even layer.
- Roast 15 minutes and turn the vegetable slices over. Continue to roast for another 15 minutes or until they feel tender when a pierced with a fork. Remove from the oven and allow to cool for 2 minutes.
- Add the vegetables to a blender with a tablespoon of the stock. Blend until smooth and more stock as needed to reach a mashed potato consistency. Taste and add salt if needed.
- Transfer to a bowl and serve warm.
· Slice the carrots and parsnips the same thickness so they all roast evenly
· You can add more stock depending on how thick or thin you want the puree
Serving Size:1/4 cup
Amount Per Serving:Calories: 158 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 429mg Carbohydrates: 30g Sugar: 10g Protein: 3g