Best Parsnip And Carrot Puree Recipes

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CARROT AND PARSNIP PUREE



Carrot and Parsnip Puree image

Parsnips and carrots make a good companion to a main dish of pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
4 medium parsnips, peeled and cut into 1/2-inch dice
1 bunch carrots, peeled and cut into 1/4-inch dice
1/2 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 cup low-sodium canned or homemade chicken stock
Salt and freshly ground black pepper to taste
6 chives

Steps:

  • Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
  • Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.

CARROT AND PARSNIP PUREE



Carrot and Parsnip Puree image

Replaces mashed potatoes.

Provided by Chris Denzer

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon butter, or to taste
1 pound carrots, peeled and finely chopped
⅔ pound parsnips, peeled and chopped
½ onion, chopped
½ cup water
½ cup chicken stock
2 green onions, thinly sliced
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
  • Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Nutrition Facts : Calories 145 calories, Carbohydrate 27.8 g, Cholesterol 8.1 mg, Fat 3.5 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 162.4 mg, Sugar 10.5 g

CARROT AND PARSNIP PURÉE



CARROT AND PARSNIP PURÉE image

Categories     Side

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
4 medium parsnips, peeled and cut into 1/2-inch dice
1 bunch carrots, peeled and cut into 1/4-inch dice
1/2 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
Salt and freshly ground black pepper
6 chives, for garnish

Steps:

  • 1. Blend butter and olive oil in a medium saucepan over medium heat. Add remaining ingredients, except chives. Season with salt and pepper. Add 1/2 cup water; cook, covered, until vegetables are tender when pierced with the tip of a knife, about 30 minutes. 2. Transfer vegetables to a food processor or blender, and purée. Spoon into a serving dish, garnish with chives, and serve immediately.

PARSNIP AND CARROT PUREE



Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 5

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

  • Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  • Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

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