Carrot and Parsnip Puree

131 Ratings
  • 5 18
  • 4 30
  • 3 45
  • 2 30
  • 1 8

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

Martha Stewart Living, November 1997

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Recipe Summary test

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (2)

131 Ratings
  • 5 18
  • 4 30
  • 3 45
  • 2 30
  • 1 8
Martha Stewart Member
12/23/2013
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.
Martha Stewart Member
12/09/2013
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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