Recipe by Always Cooking Up Something
"Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats."
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parsnips, peeled and cut into 2 inch pieces
carrots, peeled and cut into 2-inch pieces
sea salt and freshly ground black pepper to taste
RUN - do not walk to get parsnips! They are like white carrots - mine were pretty big and I used 4 large parsnips and 4 average sized carrots. OH MY GOODNESS - so GOOD. I used the immersion blender but just mixed them into a semi-chunky texture - butter and a bit of kosher salt and these are perfect!
I found this to have a bitter aftertaste. I tried adding curry as another reviewer suggested, which helped a little, but I think I will find another way to use parsnips from my CSA
I used half carrots, half parsnips. Mine did not turn out very smooth because I probably slightly undercooked the vegetables (they were soft but still had texture), plus not owning an immersion blender, I tried using a hand mixer - I SHOULD have dragged out my food processor! But it was still delicious, a lovely change from our usual side dish. I'd like to experiment with different herbs or spices next time, maybe add a teeny drop of honey or even maple syrup like I do when I roast these vegetables together.
We got some carrots and parsnips from our CSA so was looking for a recipe that used both. This fit the bill perfectly. I added just a touch of cinnamon for some extra flavor. Although my kids weren't thrilled with it, my husband and I both enjoyed it. I will make this again should I find I have an abundance of these veggies once more.
Amazing! I've used spinach instead in a pinch.
My 7 month old LOVES this! I prefer it with a little dash of nutmeg - great suggestion by other reviewers! - but he can't get enough of it as is. Good stuff. Thanks!
By golly, this really was fabulicious! A great alternative to mashed potatoes, and very easy to make. Stayed w/ the 4:1 ratio of parsnips to carrots as called for by the recipe submitter, and glad we didn’t veer off course as the wonderful flavor of the parsnips shined through. The 8 medium and large sized parsnips weighed in at 2 pounds, and 8 ounces of baby carrots were used. We made the following ‘tweaks’: 2X snipped chives as listed, and added 2 tablespoons honey and a dash of nutmeg. Thank you ‘Always Cooking Up Something’ for a fantastic vegetable dish.
We really liked this, I didn't have chives so I just used salt and pepper, only used half the butter as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Parsnip and Carrot Puree
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 156
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