Whipped Carrots And Parsnips39 Reviews
“Nutty carrots! Originally submitted to ThanksgivingRecipe.com. ” - by Linda
Original recipe yields 8 servings
- 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. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Amount Per Serving (8 total)
- 222 cal
- 12.1 g
- 28.6 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"I made this instead of mashed potatoes and it was absolutely delicious. It has a nice, delicate flavor. So easy to make, too...." See more"
"This was great, I did not blend it though (I was wanted texture to the dish) so I hand mashed the veggies and it was a super side dish that was lighter than mashed potatoes and a nice change from plai..." See moren carrots-thanks for the recipe, will include it in the rotation."
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