I’m declaring this the year of root vegetables here at Al Dente HQ. Brussels sprouts had been the go-to veggie here, and while they will still get their due, you will see more parsnips, turnips, celery root, and carrots here. I could have done a puree with any of these as the root veggies at Saturday’s CNY Regional Market all looked good.
In the past, parsnips would be tossed with oil and other veggies, and go in the oven as a side. I was looking for a slightly different presentation to go with the short ribs I made on Saturday night.
Mashed potatoes would be the natural, traditional side here. Since parsnips mash and whip like a potato, going with a puree is an easy choice. A little dairy gives it some creaminess, but otherwise the veg does all of the work here.
Pureed Parsnips and Carrots
By Jared Paventi
- 2 large parsnips, washed, peeled and chopped into rounds
- 2 large or 3 to 4 medium carrots, washed, peeled and chopped into rounds
- 1/4 cup half and half
- 4 tbsp. unsalted butter
- kosher salt
- herbes de provence
Add veggies to a large saucepan and add enough water to cover them. Set over high heat and bring to a boil. Cover and cook 20 to 30 minutes, or until the carrots are easily pierced by a fork. Drain in a fine mesh strainer.
Transfer half of the veggies to the bowl of a food processor. Pulse for 10 seconds, then add the remaining veggies, dairy, salt and herbs. Puree for 10 to 15 seconds, or until very smooth.
Transfer to a serving bowl and serve warm.