Carrot and Parsnip Puree

STORY

Last weekend, I went to see Sean, and I promised him a delicious alternative to mashed potatoes. I made him a Parsnip and Leak puree (will post this soon), and when I returned home, I immediately wanted to include it on the blog, but alas I didn’t have leeks. So, I substituted carrots instead, and it was just as brilliant. Viola, here is the carrot and parsnip puree.

RECIPE

• Prep Time: 5 -10 minutes
• Cook Time: 10 – 15 minutes
• Total Time: 15 – 25 minutes

TOOLS

• 3-1/2-quart sauté pan
• 1 immersion hand blender, or a regular blender
• 1 wooden spoon

INGREDIENTS

1 carrot, peeled and chopped

1 parsnip, peeled and chopped

1 tsp of olive oil

¼ cup of onions, chopped

2 cloves of garlic, crushed and chopped

½ tsp of thyme

3 tbsp of homemade chicken stock (store bought is also fine)

salt and fresh ground black pepper to taste

METHOD

1. Heat olive oil in a small sauce pan at medium high heat for about 1 minute.
2. Add 1 chopped carrot, I chopped parsnip, and ¼ cup of chopped onion to the sauce pan.
3. Stir occasionally until vegetables are tender.
4. Add 2 cloves of crushed and chopped garlic, and ½ tsp of thyme, and 3 tbsp of homemade chicken stock and cook for an additional minute.
5. If you are using an immersion blender, turn off stove, place immersion blender into pot, and blend until vegetables are mostly smooth.
6. If you are using a regular blender, pour vegetable mixture into the blender and blend on pulse until vegetables are almost smooth.

Eat alone, or serve with a delicious main course.

(Photo Credit: Matthew G. Piccolo)