Carrot and Parsnip Puree

Carrot and parsnip puree is a buttery, smooth mash with earthy sweetness and subtle savoury notes. This cosy side dish balances comfort and sophistication for the "price of peanuts", making it perfect for autumn tables, Sunday roasts or any festive events.

Carrot and parsnip puree doesn't get nearly enough attention. People reach for mashed potatoes without thinking, but once you try this combination, it’s hard to go back. The parsnips bring nuttiness, carrots add a natural sweetness, and the butter and cream pull everything together. It's proper comfort food — without being heavy. I like it just as much with a Sunday roast as I do under a piece of turkey steak on a weeknight.

This is a great one to keep in rotation all year, but it really shines in autumn and winter. It’s the sort of side dish that doesn’t need showing off, but when you serve it, people ask what’s in it. In autumn season the price for those vegetables is dropping, so it makes a really budget-friendly side dish.

If you’ve been wondering how to make carrot and parsnip puree, this version is straightforward and full of flavour.

Ingredients for Carrot and Parsnip Puree

Here is what I am using when cooking carrot and parsnip puree:

• Parsnips and Carrots - it is classical combo, those veggies always go well together. Adjust vegetable ratio to your own taste - more parsnips or more carrots. I am using 3 parsnips + 2 carrots = enough for 3 portions + 1 small for little princess.
• Unsalted Butter – Rich and smooth, this gives the puree its luxurious texture. I use a good amount here because it really does make a difference.
• Double Cream – Just a splash rounds everything out and makes the puree creamy without being too rich or heavy.
• Onion Granules – These give a subtle savoury kick and tie the vegetables together without needing to chop or sauté anything. I am using store bought from Tescos and I am using granules, not the onion salt. Freshly cut green onions (scallions) or chives can be added instead of onion granules to bring in more flavour. You can also sautee onion or shallot and then blend it with the veggies, but it would take more time.
• Black Pepper – Just enough to cut through the sweetness and bring balance.
• Salt – You’ll use some for boiling and a bit more for seasoning at the end.

If you want to tweak this base, you could add a pinch of nutmeg or even a small clove of roasted garlic. Ground cumin adds a warming, earthy note if you're serving it with lamb or lentils. A little thyme-infused oil drizzled on top works well too.

Instructions - How to Make Carrot and Parsnip Puree

This isn’t a complicated recipe. You’re only boiling veg and blending – that’s it. It’s ideal for when you want something that tastes special without any fuss.

1. Step 1: Wash and peel the carrots and parsnips, then chop them into fairly even chunks. Add them to a saucepan, cover with cold water, season with salt, and bring to the boil. Once it’s bubbling, turn the heat down, put the lid on, and simmer for about 15 to 20 minutes. Check they’re soft with a fork – you want them properly tender. Then drain them well.

2. Step 2: Add the butter, double cream, onion granules, a pinch of pepper, and a touch more salt. Using the immersion blender, transform veggies into smooth and silky puree. You can add more cream and butter if needed. Blend until desired texture - someone likes it smooth, but the others might like it with bumps. Check for salt and pepper and adjust if needed. Spoon into a warm serving bowl, add a small knob of butter on top, and finish with some fresh herbs. Parsley, chives, or thinly sliced spring onion all work well.

Tip: Check your veg is really soft before blending. If you rush this, the puree won’t come out smooth, no matter how long you blend.

How to Serve and How to Store Carrot and Parsnip Puree

I’ve served this carrot and parsnip puree with everything from roast chicken to grilled fish, and it holds its own every time. It works as a side or as a base – try plating it under slow-braised meat or roasted veg. A drizzle of something herby or sharp (like lemon oil or browned butter) right at the end can really lift it.

If you’ve made extra, let it cool completely, then store it in a sealed container in the fridge. It’ll keep for four days easily. When you reheat it, do it gently on the hob and stir often – add a splash of water or cream if it’s a bit thick. You can freeze it too. Just portion it out, freeze flat if possible, and defrost overnight before warming it up again.

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Carrot and Parsnip Puree

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Carrot and parsnip puree is a smooth, buttery mash made with tender root vegetables, cream, and a touch of seasoning. Simple to make, full of flavour.

Ingredients

• 3 medium parsnips
• 2 medium carrots
• 5 tablespoon unsalted butter, softened
• 50 ml double cream (3 tablespoon plus 1 tsp)
• ½ teaspoon onion granules
• Pinch of black pepper
• Pinch of salt

Instructions

1. Peel and chop the carrots and parsnips into even-sized chunks. Place them in a large saucepan and cover with cold water. Add a pinch of salt and bring to a boil.
2. Reduce the heat to medium-low, cover with a lid, and simmer for 15–20 minutes, or until very tender. Drain the water completely.
3. Add the butter, cream, onion granules, black pepper, and a little salt. Use an immersion blender to puree until smooth. Take your time to get it completely creamy.
4. Taste and adjust seasoning if needed. If the mixture is too thick, stir in a splash of warm water or cream. Serve warm, with extra butter or chopped herbs if you like.

Notes

Keep vegetable pieces similar in size to ensure even cooking.

Onion granules can be warmed in butter to deepen their flavour before blending.

Stick blenders give better results than food processors for root veg like these.

Cream makes the texture rich, but you can use milk for a lighter version.

This puree stores well – refrigerate for 4 days or freeze for up to 2 months.