Just four ingredients: parsnips, carrots, chives, and butter. So simple, yet so much flavour! You will need an immersion blender for this recipe to get the vegetables pureed easily and to the right consistency. The Hubby was a little leery about it being too much like baby food, but in the end even he agreed it should be a new holiday dinner staple. The great thing is that this recipe is made entirely on the stovetop, so you can save the room in your oven for a bird or other side dishes. You can also make it ahead and reheat in the microwave or oven before eating.
Oh, and when I brought this to Thanksgiving dinner, The Hubby's cousin Shannon told me that parsnips are the trendy vegetable right now. They are like the kale of 2015 or the brussels sprouts of 2014...her predictions (and she is vegetarian I might add, so she knows) are that 2016 is going to be all about the parsnip! I mean, look at these things...how could they not be trendy and cool?
|Calling it right now...trendiest vegetable of 2016.|
So if you're in the mood to try out something new at your holiday table (or really any dinner with roasted meat), this side dish is a winner. As mentioned, I doubled the recipe both times that I made it, so the pictures you see here are for a doubled recipe, which would feed about 8-10 people at a small dinner without many other side dishes and with people taking a big scoop, or it will feed many more people if you are at a larger dinner that likely has more side dishes and where everyone will just take a very small scoop. It's a great alternative to mashed potatoes, or just served right alongside the masted potatoes like we did. Delicious.
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|My messy pot of parsnippy deliciousness|
Parsnip and Carrot Puree
- 8 parsnips, peeled, cored, and cut into 2-inch pieces (see this helpful video for a how-to on coring parsnips)
- 2 carrots, peeled and cut into 2-inch pieces
- 1/4 cup chives, snipped
- 6 tablespoons butter, divided
- Salt and pepper, to taste
Put parsnips and carrots into a pot, covering completely with water and a couple of pinches of salt. Place over high heat on the stove, bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 15 - 20 minutes or until vegetables are tender. Drain water, return vegetables to pot (if not already there), and add the chives and 3 tablespoons butter. Using an immersion blender, puree until just a few small chunks remain. Add remaining 3 tablespoons butter, and blend or stir until combined. Season with salt and pepper, to taste. Serve immediately, or cover and reheat in oven or microwave when it's time to serve your meal.
Recipe Source: Allrecipes.com Parsnip and Carrot Puree