Whipped Carrots and Parsnips

Whipped Carrots and Parsnips


"Nutty carrots!"


servings 222 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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  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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  1. 21 Ratings


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 th...

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

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

A tremendous blending of flavors! The consistency is of mashed potatoes. Great stuff!

I love both parsnips and carrots and imagined this would be a delicious way to combine them. I followed the directions exactly, but when I tasted it, it was bland mush. I started doctoring, usin...

Wasn't as tasty as I thought, but for those that love carrots & parsnips this will be a treat!

This side dish was a big hit at our St Paddy's dinner table. Everyone loved it and it will be a tradition from now on!

Surprisingly delicious! I made no adjustments, and it worked out wonderfully.

Not for us, but it looks like a lot of people like it. Used extra seasoning, but still bland.