Roasted Carrot and Parsnip Puree with Thyme and Honey
This roasted carrot and parsnip puree is a simple yet elegant dish that is perfect for any occasion. The carrots and parsnips are roasted until tender and browned, and then pureed with honey, water, and thyme. The result is a smooth, flavorful puree that is both sweet and savory.
The story of this recipe begins in the 19th century, when a young woman named Sarah Hale was working as a domestic servant in Massachusetts. Sarah was a talented cook, and she often experimented with different recipes in her spare time. One day, she decided to try roasting carrots and parsnips together, and the results were so delicious that she decided to share the recipe with her friends and family. The recipe quickly became a favorite, and it was soon being served at parties and gatherings throughout the region. In the early 20th century, the recipe was published in a cookbook, and it has since become a classic dish that is enjoyed by people all over the world.
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: 30 | Serves: 4
Ingredients
  • 2 pounds carrots, peeled and chopped
  • 2 pounds parsnips, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup honey
  • 1/4 cup water
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss carrots, parsnips, olive oil, thyme, salt, and pepper together in a large bowl.
  3. Spread vegetables in an even layer on a baking sheet.
  4. Roast for 25-30 minutes, or until vegetables are tender and browned.
  5. Remove from oven and let cool slightly.
  6. Add vegetables, honey, and water to a blender or food processor and puree until smooth.
  7. Season with additional salt and pepper to taste.
  8. Serve warm.
Why It Works
  • Roasting the carrots and parsnips brings out their natural sweetness and caramelizes them slightly.
  • Pureeing the vegetables with honey and water creates a smooth, velvety texture.
  • The thyme adds a subtle herbal flavor to the puree.
  • This puree can be served warm or cold, and it is a great way to use up leftover roasted vegetables.