This vanilla carrot parsnip puree is just slightly sweet and a great mashed side dish alternative to potatoes.
Last week it was all about the meat (just try to resist the twss right there…you can’t, can you?) in this house.
True, but a vegetable side dish was a welcomed sight after all that.
We can be real here, this looks like baby food. I admit it.
I can definitely imagine something exactly like this coming out of my mom’s blender 32 years ago in her attempt to keep me as healthy as possible (and yet I ended up with every allergy under the sun…so much for that) but I challenge anyone to take something with “puree” in the title and make it look anything but.
I wanted to take this puree in the sweet direction.
I love using an unsweetened vanilla almond milk so I can control the sweetness but still get that hint of vanilla flavor.
So instead of eating just meat all week long, we ate meat and baby food.
It’s the new mashed potato.
- yellow onion
- maple syrup
- unsweetened vanilla almond milk
- salt and pepper
How to Make Parsnip and Carrot Mash
Melt the butter in a large pot over medium high heat.
Add the parsnips, carrots, onion, and thyme. Toss to coat in the butter.
Pour in the water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 30 minutes or until tender.
Drain the water and transfer the veggies to a food processor or high speed blender.
Add the maple syrup and milk puree until smooth. Season with salt and pepper before serving.
FAQs and Expert Tips
- Add more maple syrup for a sweeter taste.
- The maple syrup is interchangeable with honey if preferred. For vegans, swap out the butter for a plant based butter or use coconut oil.
- When picking out your parsnips, go for the smaller ones. They are the most flavorful, and more tender. You’ll also want them to be firm instead of wrinkly and soft.
- Keep the leftovers in refrigerator for up to 4 days. Freeze if desired, thaw in the fridge or reheat over low heat on the stovetop.
- Veggie purees like this are perfect for picky eaters when you want to sneak in some extra nutrition. Don’t forget to try my butternut squash puree, which is a little sweeter. It may remind you of sweet potatoes.
Yes! This pureed recipe is great for babies who are starting to eat solid foods.
Absolutely! They are full of vitamins and minerals since they are root vegetable. They are also great for those who want to cut back on potatoes.
Love this vanilla carrot parsnip puree recipe?
Try these other puree recipes: Roasted Parsnip Puree with Caramelized Onions, Maple and Roasted Garlic Squash Puree, Celery Root Puree with Roasted Balsamic Vegetables.
- 2 pounds carrots, peeled and coarsely chopped
- 1 pound parsnips, peeled and coarsely chopped
- 1 medium sweet yellow onion, chopped
- 2 tablespoons butter
- 5 sprigs of thyme
- 1 cup water
- 1 tablespoon maple syrup
- 1/2 cup unsweetened vanilla almond milk
- salt and pepper
- Add the butter to a large pot over medium-high heat.
- Once melted, add the carrots, parsnips, onion and thyme and toss to coat the vegetables in the butter.
- Add the water to the pot, bring to a boil then reduce to a simmer over medium heat, cover and cook for 30 minutes until fork tender.
- Drain the vegetables and transfer to a food processor.
- Add the maple syrup (more if you want it sweet) and Silk almondmilk and puree until smooth, scraping down the sides as needed.
- Season to taste with salt and pepper.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 178mgCarbohydrates: 29gFiber: 8gSugar: 12gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This conversation is sponsored by Silk. The opinions and text are all mine.