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Carrot and Parsnip Puree

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.

  • Servings: 4
Carrot and Parsnip Puree

Source: Martha Stewart Living Special Issues, 1999


For the Puree

  • 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 homemade or low-sodium canned chicken stock

For the Garnish

  • 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.

Reviews (2)

  • Cuisinia228 23 Dec, 2013

    I'm confused. In my "The Best of Martha Stewart Living What to Have for Dinner," the carrot and parsnip puree recipe is completely different. I've been making it that way for years. I'm guessing the change is to save on calories, but why change the herbs? Since I serve this recipe every Christmas (a favorite), I will continue to make it as noted in your cookbook. Interesting that I can't even find that recipe online. It's SO good. It looks to me like the texture is much creamer, as well.

  • RAS 9 Dec, 2013

    I am not a huge fan of parsnips, so when we get them in our CSA bin, I am always on the lookout for good recipes. This recipe was great. The puree was smooth and creamy and perfectly sweetened by the parsnips, without the parsnip flavor being overwhelming.

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