Parsnip and Carrot Puree Recipe - Allrecipes.com
Parsnip and Carrot Puree Recipe
  • READY IN 35 mins

Parsnip and Carrot Puree

Recipe by  

"Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  2. Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2012

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!

 
Most Helpful Critical Review
Feb 24, 2011

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

 
Jun 08, 2010

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.

 
Mar 08, 2010

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.

 
Feb 10, 2011

Amazing! I've used spinach instead in a pinch.

 
Nov 27, 2011

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!

 
Mar 04, 2012

All I can say is...DELISH!! Hubby and I have been trying new veggies and neither of us had ever had parsnips. This is a great starter recipe and we didn't change anything. Will definatley make again soon.

 
Oct 14, 2011

Excellent recipe. I used 3-4 large parsnips, 5 carrots, and a stick of butter. Stick blender worked great but I think a food processor would work well too. Made a nice side dish for chicken instead of potatoes. I think it would even be a great addition to our Thanksgiving menu.

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 220 mg
  • 9%

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

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