Carrot & Parsnip Purée

Carrot & Parsnip Purée


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Parsnips are a warming and highly underrated vegetable. When buying parsnips, select ones about the size of a medium carrot for the best flavour.

Lynn Lewis

Serves: 4 

  • 4 medium carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 1/2 teaspoon salt
  • 1 tablespoon butter or vegetable oil
  • 1 teaspoon grated orange zest

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Combine carrot, parsnip and salt in a medium saucepan with enough water to barely cover the vegetables. Simmer, uncovered, until vegetables are very tender and most of the liquid has evaporated, about 20 minutes.
  2. Drain vegetables. Transfer to food processor or blender. Add butter and orange zest. Process to a smooth purée.

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