Parsnips And Carrot Puree Food

PARSNIP AND APPLE PUREE

Steps:

• Cut 1 1/2 apples into chunks and dice the remaining 1/2 apple into small cubes. Set aside.
• Add 2 tablespoons of the butter to a saucepan over medium-high heat and stir in the shallots. Saute for a minute or so, then add the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides, add the sage leaves and cover with water. Simmer until soft or fork tender. Discard the sage and puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.
• In a small saute pan, melt and brown the remaining 2 tablespoons of butter. Add the diced apple, season with a pinch of salt only and saute until the apples are coated and just tender.
• Transfer the puree to a serving bowl and top with the browned butter coated diced apples.

CARROT PARSNIP PUREE

Steps:

• Place 2 in. water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add parsnips; cover and simmer for 15-20 minutes or until vegetables are tender. Drain. , Place the vegetables in a food processor; add butter, nutmeg, salt and pepper. Cover and process until smooth. Transfer to a serving bowl.

IRISH CARROT & PARSNIP MASH

Steps:

• Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain.
• Boil the parsnips separately in lightly salted water until soft and drain.
• Marsh or puree them together.
• Add the butter (less or more as you wish).
• Season and sprinkle with the parsley. Serve.

CARROT AND PARSNIP PUREE

Steps:

• 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.

PARSNIP AND CARROT PUREE

Steps:

• Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
• Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

PARSNIP PUREE

Steps:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

FIVE-SPICE SHORT RIBS WITH CARROT-PARSNIP PURéE

Steps:

• Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve.
• In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil. When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs. Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium. Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute. Add wine to pot, scraping up brown bits with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
• Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
• Meanwhile, set a large pot of salted water to boil. Peel and roughly chop remaining carrots and parsnips. Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes. Drain vegetables and return them to the pot. Add milk, butter, remaining 1 teaspoon salt, and nutmeg. Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
• When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
• Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.

PARSNIPS AND CARROT PUREE

Steps:

• Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
• Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
• Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

Steps:

• Peel and remove ends from parsnips and carrots.
• Grate parsnips and carrots by hand or with your food processor's grater attachment.
• Place in large bowl.
• Puree onions and garlic in food processor and add to vegetable mixture.
• Add remaining ingredients and mix well.
• Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
• Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
• Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
• Flip and cook on the second side.
• Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
• Serve hot.

VEGAN CREAMY MASHED PARSNIPS {3 INGREDIENTS, EASY}

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, peel and trim the parsnips. Cut into 1-inch pieces.
• Add the parsnips to water and boil for 15 to 20 minutes until very tender. Drain, reserving 1/4 cup cooking water.
• Place parsnips in a food processor. Puree until smooth. Add the olive oil and nutmeg; puree until smooth, adding a bit of reserved water, if needed, until very creamy. Season generously, to taste, with salt and pepper. Serve, sprinkling with chives if desired, and eat!

PARSNIP PUREE

Steps:

• Gather the ingredients. Heat the oven to 400 F.
• Quarter the parsnips lengthwise and lay them on a sturdy baking pan. Drizzle the honey over the parsnips, followed by the oil and the salt. Using your hands, toss the parsnips to ensure they are coated with the ingredients. Arrange the parsnips so there is space between each.
• Place the baking sheet in the center of the oven and roast for approximately 20 minutes until the parsnips are golden brown and soft in the center. Test their doneness by pricking with a small sharp knife; the parsnip should be soft all the way through.
• Leave the parsnips in the pan to cool for about 10 minutes. Chop them into large chunks and either push through a potato ricer or pulse in a food processor just until they become very fine chunks. Don't mash with a potato masher, whip, or over-blend them as they will quickly turn gluey and thick.
• The parsnip puree can now be served as they are, or, if you like, with a couple of tablespoons of heavy cream and/or melted butter drizzled on top for a richer taste.

PARSNIP OR ROOT VEGETABLE PURéE

Steps:

• Any number of root vegetables can be used to make this purée. Parsnips alone make a sweet purée with a lovely creamy yellow color. Turnips cook quickly and make a loose nutty purée. Carrots, celery root, rutabagas, and kohlrabi can all be turned into a purée as well. Peel and cut the vegetables into large pieces. Cook in salted boiling water until tender. Purée in a food mill and enrich with butter, cream, or olive oil. Celery root and turnips, cut into smaller pieces, can be cooked in butter or olive oil, covered, over low heat without any water. Stir often and lower the heat if the pan starts to scorch.
• A purée may be made from a combination of root vegetables; celery root, carrots, and rutabagas make a delicious combination, and turnips and kohlrabi are also nice together. Puréed potatoes are especially tasty mixed with celery root or parsnip purée. When making combination purées it is best to cook the vegetables separately since they all require different cooking times. They can then be puréed together.