Parsnip and carrot puree –Hey fam! Today, I want to share with you a delicious recipe for Parsnip and Carrot Puree that’s not only easy to make but also super tasty. This dish is perfect for any occasion, whether it’s a holiday feast or just a cozy dinner at home. Let’s get to it!
Parsnip and Carrot Puree
This creamy and flavorful puree is a fantastic side dish that pairs well with almost any main course. It’s a great way to sneak in some veggies while keeping the flavor on point.
Ingredients:
- 1 pound parsnips, peeled and chopped
- 1 pound carrots, peeled and chopped
- 1 cup vegetable broth (or chicken broth if you prefer)
- 1/2 cup heavy cream or coconut milk (for a lighter option)
- 2 tablespoons butter or olive oil
- Salt and pepper, to taste
- Fresh herbs (like thyme or parsley) for garnish
Instructions:
- Start by bringing a large pot of salted water to a boil. Add the chopped parsnips and carrots and cook them for about 20 minutes, or until they are fork-tender.
- Once they’re cooked, drain the water and return the veggies to the pot. This will help steam off any excess moisture.
- Add in the vegetable broth, cream, and butter (or olive oil). It’s time to get that flavor right! Use a potato masher or an immersion blender to puree the mixture until it’s nice and smooth.
- Season with salt and pepper to taste. If you like, you can add that pinch of fresh herbs to bring out the flavors even more.
- Serve it warm, garnished with extra herbs if you want to impress your folks. Trust me, they’ll be coming back for seconds!
This Parsnip and Carrot Puree is a game changer, bringing sweetness and creaminess to the table. Not only will you enjoy every bite, but your dinner guests will be asking for the recipe after the first taste. So, gather those ingredients and let’s make this dish together. Happy cooking!