If you’re looking for a simple, comforting, and nourishing side dish for the holidays – look no further. This sweet potato, carrot, and parsnip puree is super easy to make and it hits all the flavor notes you could want… sweet, bright, herbaceous, and with a hint of acid thanks to a splash of apple cider vinegar. Enjoy as is, but I like to top it with a vibrant pesto or spiced seeds/nuts for a bit of crunch. A note that if you don’t have parsnips on hand, feel free to sub another vegetable or just use a bit more sweet potato and carrot (about 3lbs total root veggies).
SWEET POTATO, CARROT & PARSNIP PUREE
Serves 4-6
Photo Credit: Peas and Carrots
INGREDIENTS
1 lb carrots, peeled and chopped into 1/2” pieces
1 lb parsnips, peeled and chopped into 1/2” pieces
1 lb sweet potatoes, peeled and chopped into 1/2” pieces
1/4 cup olive oil
½ cup coconut milk
2 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves
1 teaspoon orange zest
1 teaspoon kosher salt
Freshly ground pepper to taste
PREPARATION
Simmer carrots, parsnips, and sweet potatoes in salted water until tender, 15-20 mins.
Drain the vegetables and puree with an immersion blender or food processor with olive oil, coconut milk, garlic, thyme, apple cider vinegar, orange zest, salt and pepper.
Pulse or puree until the texture is smooth. Add water or more coconut milk if necessary to blend the mixture more easily. Taste and adjust seasoning as needed.