Roasted Carrot and Parsnip Puree
Roasted Carrot and Parsnip Puree is a simple yet flavorful side dish that's perfect for any occasion. The carrots and parsnips are roasted until caramelized and tender, then blended with chicken broth or water until smooth. The result is a creamy, flavorful puree that's both comforting and elegant.
The origins of Roasted Carrot and Parsnip Puree are shrouded in mystery, but it's believed to have originated in Europe during the Middle Ages. Carrots and parsnips were both common vegetables at the time, and they were often roasted together to create a flavorful and nutritious dish. Over the centuries, the recipe has evolved, and it's now a popular side dish all over the world.
Roasted Carrot and Parsnip Puree Roasted Carrot and Parsnip Puree Roasted Carrot and Parsnip Puree Roasted Carrot and Parsnip Puree
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound carrots, peeled and chopped
  • 1 pound parsnips, peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or water
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss carrots and parsnips with olive oil, thyme, salt, and pepper.
  3. Spread on a baking sheet and roast for 20-25 minutes, or until tender and browned.
  4. Transfer to a blender or food processor and add chicken broth or water.
  5. Puree until smooth.
  6. Season with additional salt and pepper to taste.
  7. Garnish with parsley.
Why It Works
  • Roasting the carrots and parsnips brings out their natural sweetness and caramelizes their edges, resulting in a complex and flavorful dish.
  • Blending the roasted vegetables with chicken broth or water creates a smooth and creamy puree that's perfect for serving as a side dish or as a base for other dishes.
  • The addition of fresh parsley adds a bright and herbaceous flavor that complements the sweet and savory flavors of the puree.