For an even smoother purée, consider using a food mill or ricer after blending. Brown butter can be used in place of regular butter for a deeper, nuttier flavor. A pinch of nutmeg or a dash of cream can add another layer of complexity. The purée can be made ahead of time and reheated gently over low heat, stirring frequently.
Parsnip and Carrot Purée
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS162
Elevate your next roasted meat dish with this luxuriously smooth parsnip and carrot purée, infused with rich butter and a delicate hint of chives. A simple yet elegant side that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol46 mg
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Fiber1 g
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Protein1 g
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Saturated Fat11 g
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Sodium221 mg
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Sugar1 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
In a large pot, combine the parsnips and carrots. Add enough salted water to cover the vegetables completely. Bring to a vigorous boil over high heat, then reduce the heat to medium-low, cover the pot, and simmer until the vegetables are fork-tender. (Approximately 15-20 minutes)
02
Step
17 mins
Once tender, drain the vegetables thoroughly and return them to the pot. Set the pot over low heat. Add 3 tablespoons of butter and the snipped chives.
03
Step
0 mins
Using an immersion blender, purée the vegetables until nearly smooth. Add the remaining 3 tablespoons of butter and continue to purée until the mixture is completely smooth, achieving a velvety texture.
04
Step
2 mins
Season generously with sea salt and freshly ground black pepper to taste. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Flo Witting
May 4, 2025This was so easy and delicious! My family loved it.
Rachel Okeefe
May 2, 2025Freezes well too!
Nichole Gerhold
Apr 28, 2025The nutmeg suggestion was brilliant! It really elevated the dish.
Colton Considine
Dec 27, 2024The purée was a hit at Thanksgiving!
Thaddeus Kutch
Oct 29, 2024I found that my parsnips took closer to 25 minutes to become tender.
Lillian Haley
Jun 1, 2024I added a little maple syrup for a touch of sweetness – delicious!
Darrin Bruen
Mar 30, 2024I'm not a big fan of parsnips, but this recipe changed my mind!
Eloy Larkin
Jan 28, 2024I used a food processor instead of an immersion blender, and it worked perfectly.
Roosevelt Watsica
Dec 27, 2023Next time, I'll try browning the butter for extra flavor.