Carrot and Parsnip Puree
Carrot and parsnip purée is a simple but satisfying dish that's perfect for a cold winter night. The carrots and parsnips are roasted until caramelized, then blended with vegetable broth and coconut milk for a smooth, creamy texture. The cumin adds a warm, earthy flavor, and the salt and pepper bring out the sweetness of the vegetables.
The history of carrot and parsnip purée is a long and winding one. The first recorded recipe for a similar dish can be traced back to the Middle Ages, when carrots and parsnips were a staple food for peasants throughout Europe. The dish was typically made with just carrots and parsnips, and was often flavored with herbs and spices. Over time, the recipe evolved to include other ingredients, such as potatoes, onions, and celery. In the 19th century, the dish became popular in France, where it was often served as a first course. Today, carrot and parsnip purée is a popular dish all over the world, and is often served as a side dish or main course.
Carrot and Parsnip Puree Carrot and Parsnip Puree Carrot and Parsnip Puree Carrot and Parsnip Puree
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 lb carrots, peeled and chopped
  • 1 lb parsnips, peeled and chopped
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup unsweetened coconut milk
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the garlic and cumin and cook for 1 minute, or until fragrant.
  3. Add the carrots, parsnips, and vegetable broth.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots and parsnips are tender.
  5. Puree the soup with an immersion blender or in a regular blender.
  6. Stir in the coconut milk and season with salt and pepper to taste.
  7. Serve warm.
Why It Works
  • Roasting the carrots and parsnips caramelizes their natural sugars, giving the purée a rich, sweet flavor.
  • The vegetable broth adds moisture and flavor to the purée, and helps to create a smooth, creamy texture.
  • The coconut milk adds a touch of creaminess and richness to the purée, and helps to balance out the sweetness of the vegetables.
  • The cumin adds a warm, earthy flavor to the purée.
  • The salt and pepper bring out the sweetness of the vegetables and help to create a balanced flavor.