Roasted Parsnip and Carrot Puree

  • Yield : 1 cup
  • Servings : 1-2
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 55m

This is a sweet side dish, and would do well complementing, say, a tart salad and a savory, hearty legume-based portion of the plate.

If you’re not familiar with them, parsnips are similar to carrots, botanically-speaking, so it’s not surprising that they are naturally sweet, just like carrots (or even more so).  Here, I’m roasting the two together, alongside some garlic – feel fee to adjust the amount of garlic to your tastes.

Through the roasting and pureeing processes, what initially looks like a lot of root veggie shrinks down considerably.  The raw ingredients listed below/pictured above produce one large serving, or two smaller servings.  You’ll probably want to bump up the amounts if you’re cooking for two or more; keep the ratio of parsnip to carrot roughly 2:1, and don’t forget to increase the amounts of lime juice, agave, and soy milk, too!

If you are looking to make it soy free, substitute coconut milk….or just use it anyway, even if you don’t care about avoiding soy!  Also, if you can’t get your hands on some agave nectar, maple syrup works just fine.


  • 1 parsnip
  • 2 medium carrots
  • 5 cloves of garlic (whole), peeled
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 Tbsp lime juice
  • 1/2 tsp agave nectar (or maple syrup)
  • 3 Tbsp soy milk or coconut milk


Step 1

Preheat oven to 400 degrees F. Prepare a lightly greased/foil-lined baking sheet.

Step 2

Wash and peel parsnip and carrots. (Or don't peel; just make you scrub/clean them well!) Chop into pieces roughly 3/4 inch across. Peel individual cloves of garlic.

Step 3

Combine these is a medium bowl. Drizzle with olive oil, and add salt. Toss to coat. Transfer to baking sheet, and put that sheet in the oven!

Step 4

You'll want to roast these veggies for about 40 minutes. Well, the parsnips and carrots, at least - the garlic will probably be done in less time (around 30 minutes), so you can either remove them from the sheet early, or wait 10 minutes before throwing them in with the rest of the veggies. The garlic is ready when it's lightly browned and still soft, and you'll want to make sure the parsnips and carrots are tender enough to puree easily in your food processor.

Step 5

Transfer the roasted vegetables to your food processor. (I slice the ends off of my garlic cloves, and squeeze the gooey insides out, discarding the outer part. Other folks don't care, and put the whole thing in - to each their own!) Add the remaining three ingredients, and process until smooth/to your desired consistency. (I left mine still a little unprocessed, so I can see the components better/for the visual effect; again, it's up to you!)

Step 6

Serve as a separate side, or get creative and incorporate it into another component of your meal/another dish -- in tacos? Ravioli? Potato/chicken/tuna salad? Innovate!

A former math teacher, Matt is now cooking up food in a vegan restaurant in Berkeley, CA. More than 5 years into his vegan journey, he loves sharing tasty, compassionate, and healthful food with friends and family--and strangers, too, sometimes!

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