Roasted Carrot and Parsnip Puree with Thyme and Honey
This roasted carrot and parsnip puree is a simple but delicious side dish that can be enjoyed all year round. The sweetness of the carrots and parsnips is perfectly complemented by the earthy flavor of the thyme and the rich sweetness of the honey. This dish is also a great way to use up leftover vegetables. To make this puree, simply roast the carrots and parsnips until they are tender, and then mash them with a potato masher or fork. Add the thyme, honey, and water, and stir to combine. Serve the puree warm as a side dish or use it as a dip for vegetables or crackers.
The history of roasted carrot and parsnip puree is a long and winding one, dating back to the Middle Ages. In those days, carrots and parsnips were often roasted over an open fire, and then mashed with a little bit of butter and milk. This simple dish was a staple of the medieval diet, and it remains popular today. Over the centuries, roasted carrot and parsnip puree has evolved in many ways. Some recipes call for adding other vegetables, such as onions or celery. Others add spices, such as cinnamon or nutmeg. And still others add a touch of sweetness, such as honey or maple syrup. The recipe for roasted carrot and parsnip puree that I'm sharing with you today is a modern take on this classic dish. It's simple to make, but it's packed with flavor. So what's the secret to making the best roasted carrot and parsnip puree? It's all about the roasting. When you roast the vegetables, they caramelize and develop a deep, rich flavor. So don't be afraid to roast them until they're slightly browned. Once the vegetables are roasted, simply mash them with a potato masher or fork. Add your desired seasonings and enjoy!
Roasted Carrot and Parsnip Puree with Thyme and Honey Roasted Carrot and Parsnip Puree with Thyme and Honey Roasted Carrot and Parsnip Puree with Thyme and Honey Roasted Carrot and Parsnip Puree with Thyme and Honey
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 2 pounds carrots, peeled and chopped
  • 2 pounds parsnips, peeled and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons honey
  • 1/4 cup water
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 25 minutes, or until tender.
  4. Add honey and water to a small saucepan and bring to a simmer over medium heat.
  5. Cook for 5 minutes, or until honey is dissolved.
  6. Pour honey mixture over roasted carrots and parsnips and stir to combine.
  7. Mash with a potato masher or fork until smooth.
  8. Serve warm.
Why It Works
  • Roasting the carrots and parsnips brings out their natural sweetness and caramelizes them slightly.
  • The thyme adds a subtle earthy flavor that complements the sweetness of the vegetables.
  • The honey adds a touch of sweetness and richness to the puree.
  • The water helps to thin out the puree and make it smooth.