Carrot and Parsnip Puree


Carrots and parsnips, two traditional Thanksgiving sides, are exceptional when whipped and pureed. Plus, whipped and pureed vegetables happen to freeze really well too. Parsnips, which look like white carrots but taste even sweeter, are a root vegetable popular since Roman times. Boiled and pureed with butter, salt, chicken stock and a tinge of nutmeg, they make a great make-ahead holiday side dish. Add a touch of heavy cream before serving to make them a special occasion holiday treat. — Alison J. Bermack

Carrot and Parsnip Puree

Carrot recipe ingredients

Large carrots
1 – 2 tsp ginger
2 tbsp butter
2 tbsp chicken stock
olive oil
salt and pepper

Parsnip recipe ingredients

6 large parsnips
4 tbsp butter
4 tbsp chicken stock
salt and pepper
aluminum foil


To create a delicious Parsnip Puree, wash 6 large parsnips, peel and cut into chunks (approximately 4 cups). Place the parsnips in a pot of salted water and bring to a boil. Cook until tender for about 10-15 minutes. Drain and puree with melted butter, a teaspoon of salt, freshly ground pepper, chicken stock and a few pinches of nutmeg. Wrap well in aluminum foil and place in a freezer bag and freeze until ready to serve. To re-heat, you can use the microwave and then beat in a touch of cream just before serving.

For a tasty Carrot Puree, peel and cut several large carrots into chunks. Boil in salted water until tender (about 15 minutes). Drain and cool. While carrots are cooling, sauté fresh ginger and a few chopped shallots in olive oil until tender. Puree the cooked carrots with a tablespoon or two of chives, shallots, ginger, two tablespoons of melted butter, a tablespoon or two of chicken stock, salt and pepper. Puree for several minutes until a smooth puree is formed. Freeze in a microwave safe dish until ready to cook.