Parsnips and carrots pair wonderfully for this healthy and delicious puree!
Parsnip is a very interesting root vegetable, it has a mild taste, slightly sweet, it is rich in vitamins and minerals, contains a lot of fibers and is poor in calories.
This puree is delicious and very flavorful, I also liked the texture that did not come out too smooth, it will remain a bit grainy. For a smoother puree, you should add 1 potato.
This parsnip and carrot puree is an interesting side, with a new flavor that I trust will be liked by most. The fact that it is poor in calories and rich in fibers adds to the pleasure of savoring it.
10 oz. (300 g) parsnips (2 large parsnips), cleaned, peeled, cut in chunks
10 oz. (300 g) carrots (3 large carrots), cleaned, peeled, cut in chunks
2 cups (480 ml) vegetable broth, hot
Salt and pepper to taste
1 tbsp. fresh or dry basil or parsley
1 tbsp. olive oil
Some olive oil to drizzle on finished puree
Into a large saucepan, on medium high heat, bring the broth to boil, add the parsnips and carrots and cook until tender, about 15 to 20 minutes, check with the tip of knife
Drain, keeping about a cup of broth
Add vegetables to the bowl of a food processor fitted with the blade, or into a blender, add ¼ cup of broth, salt and pepper to taste, 1 tbsp. olive oil, the basil or parsley and process until smooth, add as much of the broth as needed to reach the texture you like
Taste and adjust seasoning
Before serving, drizzle some olive oil on the puree
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Parsnip and Carrot Puree