Go Back
Dana Ketter

Creamy Carrot and Parsnip Puree

A smooth, mouth-watering alternate for mashed potatoes, or alongside your favorite main dish.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

  • ½ pound Parsnips
  • ½ pound Carrots
  • 2 tbsp Coconut Oil
  • ½ tbsp Extra Virgin Olive Oil
  • 1 tsp Rosemary crushed
  • ½ tsp Thyme
  • 1 Lemon zested

Equipment

  • blender or food processor, knife, cutting board, steamer or pot with a steamer insert, stove, large bowl, measuring spoons, spoon

Method
 

  1. Wash, peel and slice your carrots and parsnips into 1/2" pieces or smaller.
  2. Place in a steamer or a pot with a steamer insert with 1" of water.
  3. Cook on medium-high for 7-10 minutes, until soft enough to puree.
  4. In a food processor or trusty blender, combine the steamed carrots and parsnips as well as the oils and spices - including the zest from the lemon.
    $-Savvy tip: use orange or grapefruit zest if you don't have a lemon on hand.
  5. Blend until it reaches a creamy, smooth, even consistency - a puree.
  6. For additional nourishment and yum, top with goat cheese crumbles! (not vegan)

Notes

WHOLE RECIPE:
Total Calories - 672.  Total Cost - $2.30  .  Grade - A  .  *Monthly Cost - $414
Programming Notes:
  • Use whatever portion of carrots and parsnips you have available to you. If you only have a couple carrots but a whole 1 pound bag of parsnips - just subtract out the number of parsnips for how many carrots you have!
*This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long.