Roasted Carrot and Parsnip Puree is a very simple and full-flavored side dish that is as comforting as mashed potato. 

A spoon inserted into a bowl of roasted carrot and parsnip puree with pork chops

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.

 

The puree viewed from overhead

 

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!

 

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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 158Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 429mgCarbohydrates 30gSugar 10gProtein 3g