Here is an old recipe with a new picture just in time for Thanksgiving. I love this dish and promise that it is creamy, smooth, sweet and comforting, much more so than mashed potatoes could ever be. I have been trying to figure out how to make this dish for a long time … Do I roast the veggies, do I puree them first and then cook, what is the trick? I finally figured it out after googling a lot of different blogs! You boil them with lots of good stuff and then puree them with the immersion blender. If I didn’t convince you to buy an immersion blender to make mayonnaise, then you really need to buy one for this recipe.
Parsnip and Carrot Puree
Prep Time: 10 minutes
Cook Time: 25 – 30 minutes
Servings: 6 side dish servings
- 4 tbsp. ghee or grass-fed butter
- 1 tbsp. garlic infused olive oil or 1 tbsp. EVOO and 1 tbsp. minced garlic
- 10 medium sized parsnips, peeled and cut into 1 inch pieces
- 6 medium sized organic carrots, peeled or not, cut into 1 inch pieces
- 1 cup of chicken broth
- 1 cup of water
- Salt and pepper
- In a medium sized pot, add the garlic and the olive oil and turn on medium heat.
- Then add all of the remaining ingredients.
- Bring to a boil and then reduce heat to low and cover the pot.
- Let veggies simmer for 25 minutes, until really tender.
- Don’t go too far, because you don’t want the liquid to boil out.
- Once the veggies are tender (you can mush with a fork as a test), take out your immersion blender.
- Puree the veggies until smooth or your desired consistency.
- Adjust flavors by adding more ghee or butter, salt and pepper if needed.
Serve this as a side or put on top of my Shepard’s Pie recipe https://contemporarycavegirl.wordpress.com/2014/06/01/shepards-pie-two-ways/.