Whipped Carrots And Parsnips

39 Reviews

“Nutty carrots! Originally submitted to ThanksgivingRecipe.com. ” - by Linda

Ingredients

1 1/2 pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
1/2 cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
222 cal
11%

Fat
12.1 g
19%

Carbs
28.6 g
9%

Based on a 2,000 calorie diet

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Reviews (39)

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MIHAELA

Dec. 23, 2003

"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"

Chickpeaschick

Apr. 12, 2008

"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."

Lucky Mom

Oct. 9, 2007

"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...." See more"

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