Root vegetable puree

Root vegetable puree


52 people made this

About this recipe: A delicious and simple side dish, which goes well with roasted meats. Parboiled carrots and parsnips are blitzed with butter and seasonings until smooth.


Serves: 8 

  • 675g carrots, coarsely chopped
  • 900g parsnips, peeled and cut into 1.25cm pieces
  • 110g butter, diced and softened
  • 1 pinch ground nutmeg
  • salt to taste
  • ground black pepper to taste

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Bring a large saucepan of salted water to the boil. Add carrots, cover partially and simmer 5 minutes. Add parsnips and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  2. Return vegetables to saucepan and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter and process until smooth. Season with nutmeg, salt and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

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