“Nutty carrots!” - by Linda
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 222 cal
- 11%
- Fat
- 12.1 g
- 19%
- Carbs
- 28.6 g
- 9%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"I made this recipe instead of potatos for our holiday dinner and received great reviews for my work. Very tasty and different. Of note though, parsnips take a long time to soften. Steaming them for..." See more up to 30 minutes doesn't work, they really need to be boiled, otherwise you'll end up with lumps of parsnips in your whipped carrots."
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