Recipe by Linda
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1 1/2 pounds
carrots, coarsely chopped
parsnips, peeled and cut into 1 1/2 inch pieces
salt to taste
ground black pepper to taste
I made this recipe instead of potatos for our holiday dinner and received great reviews for my work. Very tasty and different. Of note though, parsnips take a long time to soften. Steaming them for up to 30 minutes doesn't work, they really need to be boiled, otherwise you'll end up with lumps of parsnips in your whipped carrots.
I love both parsnips and carrots and imagined this would be a delicious way to combine them. I followed the directions exactly, but when I tasted it, it was bland mush. I started doctoring, using some of the suggestions in other reviews (I added a little brown sugar, kosher salt, a little pepper, a dash of allspice, and some ground ginger). That improved the flavor but not enough, so I tried adding a little honey and more ginger, and it was still not good.
Very good. I think the it needs some more spices. Maybe onions and garlic will be good.
This is soooo yummy! If you like the flavor of parsnips, this recipe showcases it wonderfully! Thanks for a great recipe.
A tremendous blending of flavors! The consistency is of mashed potatoes. Great stuff!
Wasn't as tasty as I thought, but for those that love carrots & parsnips this will be a treat!
This side dish was a big hit at our St Paddy's dinner table. Everyone loved it and it will be a tradition from now on!
Surprisingly delicious! I made no adjustments, and it worked out wonderfully.
* Percent Daily Values are based on a 2,000 calorie diet.
Whipped Carrots and Parsnips
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
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