The first time I served a parsnip purée was when I made Deb Perelman’s braised short ribs from her first Smitten Kitchen Cookbook.  The combination of smooth, creamy parsnips with buttery braised meat was incredible.  It honestly blew mashed potatoes out of the water.  Last fall, when my parents came to visit for Thanksgiving, I decided to make this combination as their welcome meal, but with my own twist on the purée—parsnips and carrots.  The result was a sweet, creamy, and slightly spicy purée with a gorgeous orange hue, perfect for an autumn meal.  It pairs nicely with just about any braised or roasted meat.

3 large carrots, peeled and cut into 1-inch chunks

3 medium parsnips, peeled and cut into 1-inch chunks

4 Tbsp unsalted butter

1 Tbsp prepared horseradish sauce (not creamy horseradish!)

1/2 tsp kosher salt

Freshly ground black pepper, to taste

1. Place the carrots and parsnips in a large saucepan and just cover them with water.  Cover the pot with a lid and bring the water to a boil over medium-high heat.   Once boiling, reduce the heat to low and simmer for 20-30 minutes, until the vegetables are fork tender.

2. Drain the carrots and parsnips, then place them in the bowl of a food processor or blender.  Add the butter, horseradish, salt and pepper, then purée until smooth.  Serve warm.

Serves 4

Perelman, Deb.  The Smitten Kitchen Cookbook.  New York: Alfred A. Knopf, 2012.