Parsnip and Carrot Puree

Parsnip and Carrot Puree

17 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Always Cooking Up Something
Recipe by  Always Cooking Up Something

“Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.

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Reviews (17)

Rate This Recipe
Baking Nana
15

Baking Nana

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 but just mixed them into a semi-chunky texture - butter and a bit of kosher salt and these are perfect!

Christine M
13

Christine M

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 blender, 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
10

nasingelyn

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't 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 164 cal
  • 8%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Roasted Carrot Salad

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Cool Carrot Salad