Roasted Carrot and Parsnip Purée
Carrots and parsnips are roasted with spices then blended until smooth into a puree.
Ingredients
- ½ teaspoon salt
- ¼ 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)
- ⅓ cup (78 ml) vegetable or canola oil
- ½ cup (118 ml) low sodium vegetable stock/broth warm (see note)
Instructions
- Preheat oven to 400° F/200°C.
- 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 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.
- Transfer to a bowl and serve warm.
Video
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
Serving: 1/4 cup | Calories: 35kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 434mg | Sugar: 1g