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 and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
· 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
