Carrot and Parsnip Puree

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

  • Servings: 4

Source: Martha Stewart Living Special Issues, 1999


  • 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


  1. 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.

  2. 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.

Cook's Notes

Celery root can be easily substituted for the parsnips in this recipe. Carrots are harder and take longer to cook than parsnips, so for even cooking, the carrots are cut slightly smaller.


Be the first to comment!