Reviewed: Nov. 7, 2009

Absolutely delicious. I used olive oil and Smart Balance because it was what I had on hand, and it turned out so good. I also didn't blend completely to leave a bit of texture.

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DILUTEIT

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Reviewed: Sep. 25, 2009

A wonderful substitute or even addition to sweet potatoes or mashed potatoes. Very easy and very tasty! I'll definitely be making this for our next Thanksgiving dinner. Thanks for this great recipe!

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Terri330

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

Love the taste of this, and it won over my picky hubby. The only thing I didn't do was put it in the processor.. I wish I would have. I just used a potato masher and it left some strings from the parsnips. I will make this again!!

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sjohnson9206

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Reviewed: Apr. 12, 2009

Great flavor in this dish. I added 2 pinches of brown sugar, a dribble of maple syrup and topped of with a few dashes of cinnamon for extra flavor! Yummy.......

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hulsey10

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Reviewed: Feb. 15, 2009

I only used carrots in this (I had some left over that I wanted to use up) and they still turned out great. It's so simple, but much better tasting and more interesting than just boiling carrots. I think I will try a little less butter next time. Will definitely make this again.

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Tracy 797

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 12, 2009

It turned out really lumpy and very rich. I think I'll just stick with steamed carrots.

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Sarah Claye

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

I just wanted to try this, it sounded very different, but, in a good way. We were not disappointed with the taste. Good idea with a tasty ending. Next time I make it, I will increase the amt of nutmeg, S & P.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Dec. 17, 2008

I grew up eating this....It's not Thanksgiving or Christmas without these! We even grew our own parsnips this year. Delicious!

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goosegreetings

Cooking Level: Intermediate

Living In: Penticton, British Columbia, Canada

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Reviewed: Dec. 17, 2008

These were just excellent. The nutmeg was just the right amount. I prefer a blender over a food processors and reserved some of the water used to steam the veggies (approx 1/2 cup). Next time will try with olive oil for my vegan friend.

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Chicago Mom

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Reviewed: Jun. 12, 2008

We loved this. A great way to slip another veggie in. I used about 1/4 stick of real butter

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janae

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

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Chickpeaschick

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Reviewed: Dec. 2, 2007

I usually roast parsnips, leeks, carrots and garlic Thats my favorite;This turned out great tasted like my sweet potato mix for pies nice.

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Burnitup

Cooking Level: Intermediate

Home Town: Farmville, Virginia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: 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.

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Lucky Mom

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 16, 2007

I thought this was a great way to introduce parsnips into my preschooler's diet. However, he's suspicious of things he can't identify (so is my DH!) It didn't go over very well with them, but I enjoyed it. Parsnips are a little bitter, so it turns some people off. I don't mind it, and I thought it was good.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Jul. 4, 2007

Really good! My husband loved it, a new way to eat parsnips. I loved it because the sweetness of the carrots covered the flavor of the parsnips for me!

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scrapinitblue

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

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Reviewed: May 12, 2007

Delcious, though it took a long time to prep. I added cinnamon

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Amy

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Reviewed: Dec. 31, 2006

I needed an excuse to use my new food processor I got for Christmas and didn't even know what a parsnip was, but i found its very close to the texture and shape of a carrot which made them blend together perfectly. It doesn't taste like anything else, it is very unique. I added extra butter and a pinch of sugar which helped to blend the flavors. I loved it!! My fiancee, however described it as "interesting" and did not ask for seconds. I guess it's not for people who are opposed to new tastes.

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bakesta

Cooking Level: Intermediate

Home Town: Petersburg, Virginia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 20, 2006

I am not really a root vegetable fan, but these were really good. A nice blend of flavors, and simple to make. The family liked them.

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pprinss

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 2, 2006

We LOVED this recipe. The only change I made was to add about 1 Tbsp of real maple syrup when I was blending..apart from that, I kept it the same. It was absolutely delish!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 2, 2006

This is a dish that my Aunties have always made for Thanksgiving and Christmas gatherings. I'd never attemted it untill recently. Anyway, it turned out great! I'll deffinetly make it again.

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