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Roasted Carrot and Parsnip Puree

28 January

This pairs well with chicken or roasted vegetables.

2 pounds parsnips, cut into 1-inch pieces
2 pounds carrots, cut into 1-inch pieces
2 large shallots, peeled and quartered
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
¼ cup orange juice
2 teaspoons orange zest

1. Pre-heat oven to 375 degrees. In a large bowl, toss parsnips, carrots, shallots, rosemary, and olive oil. Transfer to a parchment paper lined baking sheet and roast until tender, about 30 minutes.
2. Combine parsnip mix with orange juice and orange zest, and puree in a food processor (may require two batches). Or, if you prefer a rougher texture, mash in a medium bowl. Season with sea salt and freshly ground black pepper.

Serves 6

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