Reviews (2) Add Rating & Review 131 Ratings 5 star values: 18 4 star values: 30 3 star values: 45 2 star values: 30 1 star values: 8 Martha Stewart Member Rating: Unrated 12/23/2013 I'm confused. In my "The Best of Martha Stewart Living What to Have for Dinner," the carrot and parsnip puree recipe is completely different. I've been making it that way for years. I'm guessing the change is to save on calories, but why change the herbs? Since I serve this recipe every Christmas (a favorite), I will continue to make it as noted in your cookbook. Interesting that I can't even find that recipe online. It's SO good. It looks to me like the texture is much creamer, as well. Martha Stewart Member Rating: 5 stars 12/09/2013 I am not a huge fan of parsnips, so when we get them in our CSA bin, I am always on the lookout for good recipes. This recipe was great. The puree was smooth and creamy and perfectly sweetened by the parsnips, without the parsnip flavor being overwhelming.
Back to Carrot and Parsnip Puree All Reviews for Carrot and Parsnip Puree - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Carrot and Parsnip Puree Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 teaspoon extra-virgin olive oil 4 medium parsnips, peeled and cut into 1/2-inch dice 1 bunch carrots, peeled and cut into 1/4-inch dice 1/2 small onion, coarsely chopped 1 clove garlic, coarsely chopped 1/2 cup low-sodium canned or homemade chicken stock Salt and freshly ground black pepper to taste 6 chives
Cook’s Notes Celery root can be easily substituted for the parsnips in this recipe. Carrots are harder and take longer to cook than parsnips, so for even cooking, the carrots are cut slightly smaller.
Gallery Carrot and Parsnip Puree
Recipe Summary Servings: 4
Gallery
Carrot and Parsnip Puree
Carrot and Parsnip Puree
Carrot and Parsnip Puree
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons unsalted butter 1 teaspoon extra-virgin olive oil 4 medium parsnips, peeled and cut into 1/2-inch dice 1 bunch carrots, peeled and cut into 1/4-inch dice 1/2 small onion, coarsely chopped 1 clove garlic, coarsely chopped 1/2 cup low-sodium canned or homemade chicken stock Salt and freshly ground black pepper to taste 6 chives
Directions
Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.
Cook’s Notes Celery root can be easily substituted for the parsnips in this recipe. Carrots are harder and take longer to cook than parsnips, so for even cooking, the carrots are cut slightly smaller.
Cook’s Notes
Celery root can be easily substituted for the parsnips in this recipe. Carrots are harder and take longer to cook than parsnips, so for even cooking, the carrots are cut slightly smaller.
Reviews (2)
Add Rating & Review 131 Ratings 5 star values: 18 4 star values: 30 3 star values: 45 2 star values: 30 1 star values: 8
Martha Stewart Member Rating: Unrated 12/23/2013 I'm confused. In my "The Best of Martha Stewart Living What to Have for Dinner," the carrot and parsnip puree recipe is completely different. I've been making it that way for years. I'm guessing the change is to save on calories, but why change the herbs? Since I serve this recipe every Christmas (a favorite), I will continue to make it as noted in your cookbook. Interesting that I can't even find that recipe online. It's SO good. It looks to me like the texture is much creamer, as well. Martha Stewart Member Rating: 5 stars 12/09/2013 I am not a huge fan of parsnips, so when we get them in our CSA bin, I am always on the lookout for good recipes. This recipe was great. The puree was smooth and creamy and perfectly sweetened by the parsnips, without the parsnip flavor being overwhelming.
Reviews (2)
Add Rating & Review 131 Ratings 5 star values: 18 4 star values: 30 3 star values: 45 2 star values: 30 1 star values: 8
Add Rating & Review
131 Ratings 5 star values: 18 4 star values: 30 3 star values: 45 2 star values: 30 1 star values: 8
131 Ratings 5 star values: 18 4 star values: 30 3 star values: 45 2 star values: 30 1 star values: 8
131 Ratings 5 star values: 18 4 star values: 30 3 star values: 45 2 star values: 30 1 star values: 8
5 star values: 18 4 star values: 30 3 star values: 45 2 star values: 30 1 star values: 8
Martha Stewart Member Rating: Unrated 12/23/2013 I'm confused. In my "The Best of Martha Stewart Living What to Have for Dinner," the carrot and parsnip puree recipe is completely different. I've been making it that way for years. I'm guessing the change is to save on calories, but why change the herbs? Since I serve this recipe every Christmas (a favorite), I will continue to make it as noted in your cookbook. Interesting that I can't even find that recipe online. It's SO good. It looks to me like the texture is much creamer, as well. Martha Stewart Member Rating: 5 stars 12/09/2013 I am not a huge fan of parsnips, so when we get them in our CSA bin, I am always on the lookout for good recipes. This recipe was great. The puree was smooth and creamy and perfectly sweetened by the parsnips, without the parsnip flavor being overwhelming.Martha Stewart Member
Rating: Unrated 12/23/2013
I’m confused. In my “The Best of Martha Stewart Living What to Have for Dinner,” the carrot and parsnip puree recipe is completely different. I’ve been making it that way for years. I’m guessing the change is to save on calories, but why change the herbs? Since I serve this recipe every Christmas (a favorite), I will continue to make it as noted in your cookbook. Interesting that I can’t even find that recipe online. It’s SO good. It looks to me like the texture is much creamer, as well.
Rating: Unrated
Rating: 5 stars 12/09/2013
I am not a huge fan of parsnips, so when we get them in our CSA bin, I am always on the lookout for good recipes. This recipe was great. The puree was smooth and creamy and perfectly sweetened by the parsnips, without the parsnip flavor being overwhelming.
Rating: 5 stars
All Reviews for Carrot and Parsnip Puree
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrot and Parsnip Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
