Parsnip and Carrot Puree

13 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.” - by Always Cooking Up Something

Ingredients

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/4 cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition

Amount Per Serving (4 total)

Calories
164 cal
8%

Fat
17.4 g
27%

Carbs
2.7 g
< 1%

Based on a 2,000 calorie diet

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Reviews (13)

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Baking Nana

Feb. 27, 2012

"RUN - do not walk to get parsnips! They are like white carrots - mine were pretty big and I used 4 large parsnips and 4 average sized carrots. OH MY GOODNESS - so GOOD. I used the immersion blender..." See more but just mixed them into a semi-chunky texture - butter and a bit of kosher salt and these are perfect!"

Christine M

Jun. 8, 2010

"I used half carrots, half parsnips. Mine did not turn out very smooth because I probably slightly undercooked the vegetables (they were soft but still had texture), plus not owning an immersion blend..." See moreer, I tried using a hand mixer - I SHOULD have dragged out my food processor! But it was still delicious, a lovely change from our usual side dish. I'd like to experiment with different herbs or spices next time, maybe add a teeny drop of honey or even maple syrup like I do when I roast these vegetables together."

nasingelyn

Mar. 8, 2010

"We got some carrots and parsnips from our CSA so was looking for a recipe that used both. This fit the bill perfectly. I added just a touch of cinnamon for some extra flavor. Although my kids weren'..." See moret thrilled with it, my husband and I both enjoyed it. I will make this again should I find I have an abundance of these veggies once more."

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