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Whipped Carrots And Parsnips

Whipped Carrots And Parsnips

Linda

Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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.
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Reviews

MIHAELA
42
12/23/2003

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

Lucky Mom
24
10/9/2007

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.

Chickpeaschick
23
4/12/2008

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