Whipped Carrots and Parsnips

Whipped Carrots and Parsnips

16 Reviews 1 Pic
Recipe by  Linda

“Nutty carrots!”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.

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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 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.



Very good. I think the it needs some more spices. Maybe onions and garlic will be good.

Sara B.

Sara B.

This is soooo yummy! If you like the flavor of parsnips, this recipe showcases it wonderfully! Thanks for a great recipe.

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Glazed Carrots and Parsnips with Chives


next recipe:

Baked Zesty Carrots