Root Vegetable Whip
Elevate your side dish game with this flavorful and velvety Root Vegetable Whip, a harmonious blend of roasted carrots, parsnips, sweet potato, and russet potato. Perfectly seasoned with olive oil, salt, and black pepper, these caramelized vegetables are whipped together with butter and heavy cream to create a luxuriously smooth, creamy texture. This comforting dish strikes the perfect balance of earthy sweetness and savory depth, making it a versatile and crowd-pleasing addition to your dinner table. Garnished with a touch of fresh thyme, this wholesome recipe is ideal for weeknight dinners or special holiday feasts. Ready in just an hour and serving up to four, this nutritious puree is the ultimate way to showcase the best of seasonal root vegetables.
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Recipe Information
Ingredients
- 3 large carrots
- 3 large parsnips
- 1 medium sweet potato
- 1 large russet potato
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 3 tablespoons butter
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots, parsnips, sweet potato, and russet potato. Cut them into roughly equal-sized chunks for even roasting.
Place the chopped vegetables on a baking sheet. Drizzle with olive oil, sprinkle with salt and ground black pepper, and toss to coat evenly.
Roast the vegetables in the oven for 35-40 minutes, flipping them halfway through, until they are soft and lightly caramelized.
Transfer the roasted vegetables to a food processor or a large mixing bowl if using a hand mixer.
Add butter and heavy cream to the vegetables. Blend until smooth and creamy. If the mixture is too thick, add an additional splash of cream to reach your desired consistency.
Taste and adjust seasoning as needed, adding more salt or pepper if required.
Transfer the root vegetable whip to a serving dish and garnish with fresh thyme, if desired.
Serve warm as a delicious side dish.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 38.0 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 309 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4070 mg | 87% | |
*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.
