Maple Roasted Carrots on Parsnip Puree
Maple roasted carrots served on top of parsnip puree is the perfect side dish for those cold winter months. This dish pairs exceptionally with roasted or slow cooked red meat and a glass of red wine. Both components can be made ahead of time if you wish, and served by reheating the carrots in the oven and puree on the stovetop as needed. I chose to use parsnips instead of potatoes for this dish as they have much more flavour and bring a slight nuttiness to the dish.
Serves: 4 people (as a side)
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
Maple Carrots
2 medium carrots
¼ cup maple syrup
2 tbsp butter melted
Parsnip Puree
3 medium parsnips
¼ cup lactose free cooking cream
2 tbsp lactose free milk (or oat milk)
2 tbsp butter softened
salt
Method:
Preheat an oven to 180°C.
Peel the carrots and chop into rounds.
In a bowl, combine maple syrup and butter together. Add in the carrot and toss to coat well. Set aside for five minutes.
On a baking tray lined with baking paper, spread out the carrots and place in the oven. Reserve any remaining maple syrup mixture.
Cook carrots for 20 minutes. Turn carrots onto the other side to cook for another 10 minutes drizzling over any additional maple syrup mixture if you wish. The carrots should be tender but not too soft.
Whilst carrots are cooking, fill a medium sized saucepan halfway with water and set on high to boil.
As water is coming to the boil, peel parsnips and cut into medium sized pieces. Add to the pot of boiling water to cook for 15 minutes until extremely tender.
Drain parsnips and set to cool for 5 minutes.
In a blender or food processor add parsnips, lactose free cream, milk, butter and salt and blend until extremely smooth. You can add more milk if your puree is too thick.
Just before carrots are ready, heat the parsnip puree on the stovetop in a medium sized saucepan. Plate the puree with carrots on top to serve.
Both carrots and parsnips are vegetables where FODMAPs have not been detected, so they are perfect to use no matter where you are on your FODMAP journey. These root vegetables can often be overlooked or thought of as being a little boring. But they are extremely versatile, whether you’re roasting them, steaming them or frying, they can be a great way to bump up your vegetable servings in a day whilst ensuring you don’t experience any IBS symptoms.