Puree of Three Root Vegetables
Transform your side dish game with this luxuriously smooth Purée of Three Root Vegetables, a harmonious blend of sweet potatoes, carrots, and parsnips. This wholesome and colorful recipe combines the natural sweetness of these roots with rich, creamy accents of butter and heavy cream, creating an irresistibly velvety texture. Seasoned to perfection with salt, pepper, and a hint of fresh thyme, it’s a comforting addition to any meal. Quick to prepare in just 45 minutes and perfect for weeknight dinners or holiday feasts, this simple yet elegant side dish is both nutritious and satisfying. Serve it alongside roasted meats or as a vegetarian centerpiece, and watch it become an instant favorite at your table!
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Recipe Information
Ingredients
- 300 grams carrots
- 300 grams parsnips
- 300 grams sweet potatoes
- 50 grams unsalted butter
- 100 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme (optional)
Instructions
Peel and chop the carrots, parsnips, and sweet potatoes into roughly 1-inch cubes for even cooking.
Place the chopped vegetables in a large pot and fill with enough water to cover them. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the vegetables for 20-25 minutes, or until they are tender and can be easily pierced with a fork.
Drain the vegetables thoroughly and return them to the pot.
Add the unsalted butter to the hot vegetables and allow it to melt.
Using an immersion blender, a regular blender, or a potato masher, puree the vegetables until smooth. If needed, work in batches if using a regular blender.
Gradually incorporate the heavy cream into the puree, stirring or blending until you achieve the desired creamy consistency.
Season with salt and ground black pepper to taste. Add the fresh thyme if using for an added layer of flavor.
Transfer the puree to a serving dish and garnish with a sprig of thyme or a small drizzle of cream if desired. Serve warm.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 41.7 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
