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.