Carrot and Parsnip Puree Recipe -
Carrot and Parsnip Puree Recipe
  • READY IN 50 mins

Carrot and Parsnip Puree

Recipe by  

"Replaces mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
  2. Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.
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Nov 07, 2014

This was a nice change from the usual. I don't buy parsnips very often, for lack of recipe ideas, so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the cooking liquid, so I assumed it was to be left in the pot. It seemed like a lot of liquid to me, so I drained about half of what was left. Even with the liquid I removed, the mixture was plenty moist to puree. I think next time I might blend in the green onion after cooking for more flavor. Much easier to remove liquid first and add in later, then to puree and realize the mixture is too runny! I served this with some roasted turkey breast for a nice healthy meal. Thanks thischris!


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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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