Parsnip and Carrot Puree

Parsnip and Carrot Puree

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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Ingredients

35 m servings 164 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 28
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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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...

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 b...

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 ...

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

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

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 gl...

We really liked this, I didn't have chives so I just used salt and pepper, only used half the butter as well.

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 mak...

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