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Share your recipes January 2013

Food Ventures

Roasted Carrot and Parsnip Puree

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8 servings

Roasting the carrots and parsnips brings out their natural sugars, and adds a hint of caramel flavor, which is a perfect complement to their juicy sweetness.

2 pounds carrots, scrubbed

1 pound parsnips, scrubbed

12 tablespoons (1 & ½ sticks) butter, divided

Salt to taste

2 tablespoons packed brown sugar

1 cup apple juice or white grape juice

Preheat oven to 350 degrees F.

Bake the carrots and parsnips on a lightly oiled baking sheet until they are just beginning to soften, about 1 hour. Cool them enough to handle and peel away the skins with a sharp paring knife or vegetable peeler. Cut into ½-inch-thick rounds.

Melt 4 tablespoons of the butter in a skillet over medium heat and sauté the roasted vegetables for 5 minutes. Season to taste with a little salt; add in the brown sugar and cook for another minute or so, stirring so that the sugar and butter combine thoroughly.

Then pour in the apple or white grape juice and continue to cook over medium heat until the vegetables are completely cooked and the liquid has been reduced by half, 15 to 20 minutes. Turn off the heat and cover the pan until you are ready to puree.

Puree the vegetables in a food processor or grind through a food mill. Whip in the remaining 8 tablespoons of butter and adjust the salt to taste.


Ann's Article:

Return to Sunday Dinner: Remembering Grandmother’s Table


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