Yesterday, my vegetable CSA box came with some big ass Chantenay carrots and parsnips. After googling the interwebs to figure out what to make with them, I came across this recipe for carrot and parsnip puree from Miss Martha Stewart. I changed the proportions and ingredients a wee bit and the resulting orange-colored mash was delicious.
- 4 tablespoons ghee, avocado oil, olive oil, or fat of choice
- 2/3 lb parsnips, peeled and coarsely chopped
- 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)
- 2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
- ½ onion, coarsely chopped
- ½ cup organic chicken stock
- ½ cup water
- Kosher salt
- Freshly ground pepper
Here’s how I made it:
I did my best Martin Yan impression and quickly chopped up all my veggies.
I melted 3 tablespoons of ghee in a large saucepan over medium heat. Once the fat liquefied, I dumped in the veggies, broth, and water.
I brought the liquid to a boil, turned down the heat to low, and simmered the covered pot for 25-30 minutes. Once the vegetables were soft and tender, I used my immersion blender to puree everything.
Then, I added another tablespoon of ghee along with some salt and pepper to taste.
After one last pass through with the stick blender, the puree was ready to eat.
I do miss mashed potatoes but having tasty technicolor substitutes helps with the cravings. I guess it’s like methadone for spud addicts.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).4