Beetroot/Parsnip Puree

This weekend we were shooting new photos and trying new recipes. We needed also lots of dip and mezzes for adding color to the dishes and I saw in our fridge root vegetables. I usually use them make soups or salads. I cut roughly all the vegetables and baked them. Then simply made a puree. After we tasted we thought it can be a perfect match for our Kadınbudu Köfte which it’s usually served with mashed potatoes.

We think, we have successfully added a new alternative. The sweetness of the vegetables and the intense flavor of garlic complete the meal.


  • 4 tbsp olive oil
  • 2 parsnip
  • 200 gr beetroot 
  • 2 carrot  
  • 3 or 4 garlic 
  • Salt
  • Black pepper
  • Chives for dressing


Preheat the oven to 220 °C fan.

Cut all the vegetables in same size and place them directly in an oven tray. Add unpeeled garlic and drizzle 3 tbsp olive oil, add salt and pepper, toss to coat.

Cover oven tray with aluminum foil. And bake around 45-60 min. Until the vegetables are getting soften. Until a knife/fork is inserted into the center of vegetables.

Let the veggies cool slightly, don’t open the foil. Let them sweat. We will use the juice for making puree.

Add the vegetables with the juice in a food processor. Don’t forget peel the garlic. Puree the mixture is until soft, scraping down the sides if necessary. If the puree is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper.

To serve, top it with chives sprinkled over the top, drizzle with olive oil.

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