A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!
Disheartened. That’s how I’ve been feeling the last few days with all that’s going on in the world and I haven’t quite been able to articulate it. While my husband and I were sitting side by side on the couch, scrolling through article after article about the recent travel ban that was put into place, I kept wavering between being downright angry to close to tears. While I don’t want this to turn into a political space and know everyone is entitled to their own opinion, I also knew I couldn’t write this post while ignoring all that is happening in our world right now. I had so many thoughts I wanted to put into this post, but of course, now that I’m here writing it, I just can’t find the right words. As I usually do in these times, I’m finding comfort in cozy meals and vegetable heavy dishes that are bound to fill the soul.
This vegan parsnip puree with roasted carrots was borne from discovering that I loved the silky smooth texture of parsnips a few years ago, plus the ease of roasting crispy chickpeas and carrots in cumin makes for an easy and nourishing dinner. If you aren’t sure about parsnips or haven’t made vegan parsnip puree before, I encourage you to try them! They look like an ordinary root vegetable, but when they are steamed or boiled and pureed, they turn into a smooth, almost sweet texture that is perfect for pairing with roasted veggies. If you want to prep this meal ahead, make the vegan parsnip puree a day or two before and roast the chickpeas and carrots right before getting ready to serve. I’ve also had this drizzled with a bit of masala sauce and it was a great mix of savory and spicy.
Cumin Roasted Carrots and Chickpeas with Vegan Parsnip Puree
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Dinner
Description
A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!
Ingredients
- Parsnip Puree:
- 1 lb . parsnips (peeled and sliced)
- 1 cup unsweetened almond milk
- 1 clove of garlic
- 1 teaspoon fine grain sea salt
- Freshly cracked black pepper (to taste)
- Roasted Carrots and Chickpeas:
- 6 carrots (peeled and sliced into 1/2 inch pieces)
- 1 cup cooked chickpeas
- 3 tablespoons olive oil
- 1 teaspoon fine grain sea salt
- 2 teaspoons cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon freshly cracked black pepper
Instructions
- To prepare the parsnip puree: In a medium pot over medium high heat, place the parsnips in the pot and cover with water. Bring to a boil, then reduce to a simmer for 15 minutes. Drain and place in a blender with the almond milk, garlic, salt, and black pepper. Blend until smooth and creamy. Set aside.
- Preheat oven to 400 degrees F.
- Place the carrots and chickpeas in a large bowl and drizzle with the olive oil stirring to coat. Add the salt, cumin, chili powder, and black pepper, stirring again to coat all evenly. Transfer to a rimmed baking sheet and roast for 20-25 minutes. Remove from oven and top parsnip puree with the roasted chickpeas and carrots.
Jan Thompson says
This looks like a winner! We will try this!
Heart of a Baker says
I bet dad would make it for you!
Traci | Vanilla And Bean says
Abby!! I love parsnips! I just roasted a few yesterday and they were so sweet, tender and deliciously simple. I love how you’ve purred them as a base for these simple yet nourishing ingredients! A fabulous, easy dinner too!
It’s hard to make sense of the world when it makes no sense at all. As much as I want to ignore what’s happening, I can’t. Because I know I have to act. And I have, but I just don’t want to think about it anymore because of the feelings it brings up. I am determined not to allow the next four years to keep me in a state of utter sadness, and instead turn my frustrations into personal actions that foster compassion, love, and support for fellow humans AND wild lands (our environment) that will need much attention too. I was reminded by a wise friend that this is temporary and we’ve much to learn from what our country is going through. Let this be a lesson. xo
Heart of a Baker says
YES! I’m hoping that what is happening will inspire people (including me) to take action and realize that is starts with US. I am guilty of not taking much action or doing anything solid in the past, but this has inspired me to do so, sooner rather than later. I want to give you the biggest bear hug for standing up and remaining wise through this process, dear friend. xo
Connie says
Abby – thanks for reminding me to make some parsnips this winter (even though we’re in southern California, it HAS been relatively cooler weather for us lately). I totally hear you on feeling disheartened, though I participated in the L.A. march, which went a long way towards making me feel hopeful again, as did the airport protests. Hang in there, we all have to remind each other that we are not alone in this!
Heart of a Baker says
Your words are such a good reminder Connie! I so wish I would have been able to participate in a march (I was out of town), but it was so inspiring to see all the people who did. Cheers to you and everyone who stands up for what is right! xo
Julia says
I can’t even tell you how disappointed I am in our country right now. Just hoping for the best in spite of the powerlessness we all feel. On the upside, I’m so drawn to this recipe! I’m loving the parsnip puree and can always, always go for some warmly-spiced roasted carrots. Love it!
Heart of a Baker says
Glad you’re sharing my sentiments here, I just want to hide and drink wine for a while!
Lynn says
Gorgeous dish – and thank you for speaking your mind!
Heart of a Baker says
xoxoxo