Parsnip And Carrot Puree Recipes

CARROT AND PARSNIP PUREE

Carrot and Parsnip Puree image

Parsnips and carrots make a good companion to a main dish of pork chops.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
1 teaspoon extra-virgin olive oil
4 medium parsnips, peeled and cut into 1/2-inch dice
1 bunch carrots, peeled and cut into 1/4-inch dice
1/2 small onion, coarsely chopped
1 clove garlic, coarsely chopped
1/2 cup low-sodium canned or homemade chicken stock
Salt and freshly ground black pepper to taste
6 chives

Steps:

Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.

PARSNIPS AND CARROT PUREE

Parsnips and Carrot Puree image

Provided by Pierre Franey

Categories side dish

Time 15m

Yield 10 - 14 servings

Number Of Ingredients 7

Ingredients

2 pounds carrots, peeled and cut into 1/2-inch chunks
2 1/2 pounds parsnips, peeled and cut into 1-inch chunks
1/2 cup cream
1/2 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste
1/8 teaspoon nutmeg, or to taste

Steps:

Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 9 grams, TransFat 0 grams

DUBLIN VEGETABLES (MASHED CARROT AND PARSNIP)

Dublin Vegetables (Mashed Carrot and Parsnip) image

We first had this purée of carrots and parsnips in a hotel in Dublin when I was a child, and it has been called "Dublin vegetables" in our family ever since! If you prefer, you can mash the vegetables instead of blitzing them to a purée - it still tastes fabulous.

Provided by Syrinx

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb carrot, peeled and cut into chunks
1 lb parsnip, peeled and cut into chunks
2 ounces butter
salt
pepper
nutmeg (optional)

Steps:

Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut).
Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the purée to be too wet.
Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a purée (it's nice left lumpy, too).
Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.

Nutrition Facts : Calories 155.6, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 127.3, Carbohydrate 20.9, Fiber 5.8, Sugar 7.2, Protein 1.7

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