This recipe isn't just about creating a side dish; it's about embracing the cozy comfort of fall flavors. Think of it as a warm hug on a plate, a symphony of earthy sweetness, and a celebration of simple ingredients elevated to perfection. I developed this recipe after a particularly chilly hike in the mountains with my friend, Sarah. We were absolutely freezing, and this warm puree became the perfect antidote for our aching bodies. It's more than just food—it's an experience!
The beauty of this recipe lies in its simplicity. There are no complicated techniques, no obscure ingredients—just the humble carrot and parsnip transformed into something truly special. It's a dish that's both visually appealing and incredibly delicious, perfect for impressing your dinner guests without spending hours in the kitchen. Seriously, it's unbelievably easy and tastes divine!
Required Equipments
- Large saucepan
- Potato masher or food mill
- Blender (optional)
- Baking sheet
- Parchment paper
Roasted-Carrot-and-Parsnip-Puree
This creamy, flavorful puree is a simple side dish that's perfect for any occasion. Roasted carrots and parsnips are blended to create a smooth and satisfying texture, with just the right amount of sweetness and earthiness.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze!
- Wash and prep your veggies: Scrub the carrots and parsnips thoroughly. Peel them if you prefer (I usually don't bother, but it's your call!), then chop them into roughly 1-inch pieces. Try to keep the pieces fairly uniform in size for even roasting.
- Toss 'em: In a large bowl, toss the chopped carrots and parsnips with 2 tablespoons of olive oil, salt, and pepper. Don't be shy with the seasoning! A little extra salt enhances the sweetness of the veggies.
- Roast time!: Spread the veggies in a single layer on your prepared baking sheet. Roast for about 30-40 minutes, flipping halfway through, until they're tender and slightly caramelized. The edges should be nicely browned, almost bordering on slightly burnt, for maximum flavor.
- Cool slightly: Remove from the oven and let the roasted root vegetables cool slightly. This step helps prevent burning your fingers and makes mashing easier.
- Mash or blend: Once cool enough to handle, transfer the roasted veggies to a large saucepan. Use a potato masher or food mill to achieve a chunky puree. For an extra-smooth consistency, use an immersion blender or transfer to a regular blender and blend until smooth. (Watch out for splatters when using a regular blender).
- Season to perfection: Taste your puree and adjust seasoning to your liking. You might want a bit more salt, pepper, or even a touch of nutmeg or cinnamon for warmth. I often add a tiny bit of maple syrup to balance the sweetness and savoriness
- Serve it up!: Serve your delicious carrot and parsnip puree warm, as a side dish, or as a base for soups. I love it with roasted chicken, fish, or even just a simple piece of grilled halloumi cheese. Yum!
📝 Notes
- For extra flavor, add a pinch of nutmeg or cinnamon during roasting.
- If you prefer a smoother puree, use a blender instead of a masher.
- Adjust the cooking time depending on the size of your vegetables. Smaller pieces will cook faster.
- Feel free to add a splash of cream or milk at the end for extra richness and creaminess. Honestly, a dollop of creme fraiche is amazing!
🍎 Nutrition
Calories: 150kcal
Protein: 2g
Fat: 5g
Carbohydrates: 25g
Fiber: 5g
Calcium: 20mg
