Every family has one or two traditional dishes that they serve at holiday meals and celebrations. Sometimes you aren't even aware that a dish has become a tradition until you forget to make it! In my case, that happened a few years ago. My family and I had just sat down to a Thanksgiving feast I had spent days preparing and someone, names won't be mentioned, piped up and asked where the "orange stuff" was. Low and behold, I had forgotten to make the Carrot Parsnip Purée (apparently I had not been great at communicating what the name of the "orange stuff" was either!).
The Carrot Parsnip Purée is a more recent addition (7 years or so) to our holiday table and apparently became a fast family favourite! We first tasted it at a Christmas dinner at my mom's friend's Cathy's home. Needless to say we weren't bashful about how much we liked the recipe, so Cathy kindly sent us home with leftovers and the recipe! Thank you Cathy!
Since my fateful Thanksgiving, I have not forgotten to serve the Carrot Parsnip Purée at holiday dinners and make sure it is one of the first sides I make. Lucky for me this dish is not only easy to make, but it goes well with everything - turkey, ham and prime rib. The bright orange colour from the carrots makes this dish a fun, holiday colour addition to any serving table.
This purée is a great make-ahead and refrigerate dish. I usually prepare and store it in an oven safe bowl, so as I'm doing a final roast of vegetables, or other sides while the turkey is resting, I pop the carrot parsnip purée right into the oven in the dish I plan to serve it in, to re-heat. Garnish just before serving with a few leaves and fresh thyme sprigs.
So, from my family to yours, I wish you the happiest of holidays and time together to share in the family traditions you hold dear.
Enjoy,
Krista
Carrot Parsnip Purée
(makes 2-3 cups, recipe doubles or triples easily)
Ingredients
6 medium carrots, peeled and cut into 2-inch chunks
3 medium parsnips, peeled and cut into 2-inch chunks
1 tablespoon kosher salt
2 large cloves of garlic, peeled and crushed
4 sprigs of fresh thyme + 1 tablespoon leaves + 2 sprigs for garnish
2 tablespoons butter
1 tablespoon heavy cream (you can use milk here, it's not quite as creamy)
1/2 teaspoon fresh cracked pepper
Method
Bring 6 cups of water to a boil and add salt. Place carrots, garlic, sprigs of thyme to the boiling water, reduce the temperature to low and simmer for 5 minutes. Add parsnips to the carrot mixture and continue to cook for 15 more minutes. Drain and discard thyme sprigs. Let mixture cool for a few minutes, then transfer to a food processor or Vitamix. Add butter and cream and carefully purée if mixture is still warm. Mix in thyme leaves by hand and season with salt and pepper to taste. Pour purée into a serving bowl and garnish. Serve immediately.
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