Roasted Carrot and Parsnip Purée (2024)

May 14, 2019 — last updated April 6, 2022

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Roasted Carrot and Parsnip Purée is a very simple and full-flavored vegan side dish that is as comforting as mashed potato. Seasoned with flavorful spices that can served for Sunday dinner, Thanksgiving or Christmas.

Parsnip is typically a winter vegetable, but I always see them in my grocery store all year round.Roasting is my favorite way to enjoy them, but they are also a key flavor ingredient to my gravy when I roast a chicken. You can see that recipe here > Rosemary Roasted Chicken with Delicious Gravy.

This is an oldie but goodie recipe that was originally published in 2015, but I recently updated the pictures and added a step-by-step video.

Parsnips look like white carrots that are just as sweet but with subtle flavors of nutmeg and cinnamon that are slightly nutty and together, they make the best flavor combination.

A vegetable side dish that can also be a soup. While I was making this recipe, it occurred to me that this would make the most delicious carrot and parsnip soup. Just simply add more stock to the blender until it reaches soup consistency.

I served this puree as a side to pork chops along with another seasonal side dish of Peas, Pancetta and Shallots (< click text for recipe).

If you’ve tried this Roasted Carrot and Parsnip Purée or any other recipe on the blog then don’t forget to rate the recipe andlet me know how it turned out in the comments below. I love to hear from my readers!

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Yield: 2 cups

Carrots and parsnips are roasted with spices then blended until smooth into a puree.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Ingredients

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pound (453 grams) carrots, peeled and sliced *see note
1 pound (453 grams) parsnips, peeled and sliced * see note
1/3 cup (78 ml) vegetable or canola oil
1/2 cup (118 ml) low sodium vegetable stock/broth, warmed ** see note

Instructions

Preheat oven to 400° F/200°C.
To a small bowl add the salt, pepper, cumin and coriander. Mix well.
To a large baking sheet, add the carrots and parsnips. Drizzle the oil and sprinkle spice mix. Use your hands to coat well. Spread into an even layer. Roast 15 minutes and turn the vegetable slices over. Continue to roast for another 15 minutes or until they feel tender when a pierced with a fork. Remove from the oven and allow to cool for 2 minutes.
Add the vegetables to a food processor or blender with a tablespoon of the stock. Blend until smooth and more stock as needed to reach a mashed potato consistency.Taste and add salt if needed.
Transfer to a bowl and serve warm.

Notes

·Slice the carrots and parsnips the same thickness so they all roast evenly

·You can add more stock depending on how thick or thin you want the puree

Nutrition Information

Yield

Serving Size

1/4 cup
Amount Per ServingCalories 35Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 2mgSodium 434mgCarbohydrates 3gFiber 0gSugar 1gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Maple Bacon Wrapped Pork Tenderloin

24 Comments on “Roasted Carrot and Parsnip Purée”

Laura — @ Reply

Did no one notice that, in the instructions to purée, the tool recommended is a “blender”? The photo shows a food processor. I missed seeing the photo, unfortunately.:-(
- Janette — @ Reply
  
  The recipe works with a blender or a food processor. I’ve adjusted the instructions.
Rini Desarin — @ Reply

Love the Carrot Puree. You are right, the spices make all the difference. Great recipe and presentation.
Culinary Hill — @ Reply

This is a great way to toddler-fy any vegetable. Calvin thinks he doesn’t like carrots or parsnips, but if they are pureed, he gobbles them up. I love the spices you chose for roasting.
Linda — @ Reply

I LOVE the idea of roasting the veggies before pureeing as it adds such wonderful flavor. And the pairing with lamb is absolutely perfect!
Ashley — @ Reply

I need some good side dishes to keep in my back pocket, these look lovely!
Cydnee — @ Reply

Loving these recipes for roasted carrot and parsnip purée. Yum!

See Also
Vegetarian Nut Roast Pie
KC the Kitchen Chopper — @ Reply

Roasted veggies are my fave! This looks so amazing. Love the lamb too
Jillian — @ Reply

I love veggie purees. I love that you roasted the veggies before pureeing them, adds so much flavor!
Helen @ Scrummy Lane — @ Reply

Ahhh … you’re making me hungry, Janette! I love the idea of plating the purees separately – it makes the meal look restaurant-quality! Yummy!
Tara Noland — @ Reply

These are two great sides to serve together and they are also perfect with lamb, nicely done!!
Diana Hansen — @ Reply

I’ve been wanting to try parsnips. This looks great. Yum’d!
April J Harris — @ Reply

Oh lovely! What a wonderful meal, so beautifully presented Janette!
Allie — @ Reply

This is such an elegant looking dish, and I love the flavors! So many lovely spices and herbs going on, along with the sweetness of the root vegetables. My mouth is watering!
Kathleen K — @ Reply

Such a beautiful dish! That rack of lamb is a jewel on top of those wonderful purees. I love parsnip puree, but I’ve never had carrot puree. Your recipe sounds incredible – I have to try this!
Debi Wayland — @ Reply

These are beautiful! I especially appreciate the photo with the carrot plated on top of the purees, you know, me being vegetarian and all. I’ve never gotten “into” parsnips, but this presentation of them makes me really want to try them. And, I adore carrots, so you know I’m going to try the carrot one. And the spices just make them sound over the top yummy!
- Janette Fuschi — @ Reply
  
  Thank you Debi. You must get into them, you’ll be hooked. They also give great flavor to broths.
Lyubomira L — @ Reply

I love both carrot and parsnip purees, but the addition of lamb is just perfect! Awesome dish! Pinned of course!
Peter Block — @ Reply

I happen to really like a puree like this and yours looks perfect.
- Janette Fuschi — @ Reply
  
  Me too and thank you Peter.
Patty Anderson — @ Reply

These look and sound ever so delicious. I love that you roasted them first to bring out all the natural sugars!
- Janette Fuschi — @ Reply
  
  Thank you Patty, I don’t think I ever boil vegetables because I’m so into roasting.
Maggie Zhu — @ Reply

Very beautiful dish! Actually when I opened the newsletter, the first thing that attracted me was the nice rack of lamb 🙂 I alway prefer some vegetable puree to add to my main dish, because they can balance the meat and make the dish lighter and healthier. Sharing of course! And looking forward to the lamb recipe 🙂
- Janette Fuschi — @ Reply
  
  Thank you so much Maggie.

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