Whipped Carrots And Parsnips

Whipped Carrots And Parsnips

39 Reviews 1 Pic
Linda
Recipe by  Linda

“Nutty carrots! Originally submitted to ThanksgivingRecipe.com. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Share It

Reviews (39)

Rate This Recipe
MIHAELA
42

MIHAELA

I made this instead of mashed potatoes and it was absolutely delicious. It has a nice, delicate flavor. So easy to make, too.

Chickpeaschick
23

Chickpeaschick

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 plain carrots-thanks for the recipe, will include it in the rotation.

Lucky Mom
22

Lucky Mom

My family is from Ireland and I grew up with this recipe. As kids we used to call it Carsnips and Parrots. This combo is great in a soup too.

More Reviews

Similar Recipes

Honey Glazed Pea Pods and Carrots
(117)

Honey Glazed Pea Pods and Carrots

Carrots Au Gratin
(103)

Carrots Au Gratin

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
(77)

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Baked Zesty Carrots
(53)

Baked Zesty Carrots

Butter Fried Parsnips
(31)

Butter Fried Parsnips

Potatoes and Carrots
(23)

Potatoes and Carrots

Nutrition

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

Top

<

previous recipe:

Glazed Carrots and Parsnips with Chives

>

next recipe:

Baked Zesty Carrots