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Roasted Carrot and Parsnip Purée is a very simple and full-flavored vegan side dish that is as comforting as mashed potato. Seasoned with flavorful spices that can served for Sunday dinner, Thanksgiving or Christmas.

A serving spoon in a bowl full of roasted carrot and parsnip puree

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.

A complete meal of pork chops, peas and carrot parsnip puree

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.

A vegetable side dish that can also be 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.

Vegan roasted carrots and parsnip pureed and served in a black bowl

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).

Vibrant orange carrot and parsnip pureed swirled in a bowl, viewed from overhead

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Yield: 2 cups

Roasted Carrot and Parsnip Purée

Vibrant orange puree in a black bowl garnished with fresh rosemary with a serving spoon

Carrots and parsnips are roasted with spices then blended until smooth into a puree.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 pound (453 grams) carrots, peeled and sliced *see note
  • 1 pound (453 grams) parsnips, peeled and sliced * see note
  • 1/3 cup (78 ml) vegetable or canola oil
  • 1/2 cup (118 ml) low sodium vegetable stock/broth, warmed ** see note

Instructions

  1. Preheat oven to 400° F/200°C.
  2. To a small bowl add the salt, pepper, cumin and coriander. Mix well.
  3. 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.
  4. Add the vegetables to a food processor or 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.
  5. Transfer to a bowl and serve warm.

Notes

·     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

Nutrition Information

Yield

4

Serving Size

1/4 cup
Amount Per Serving Calories 35Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 434mgCarbohydrates 3gFiber 0gSugar 1gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Side dishes