New this month
Carrot and Parsnip Puree

Carrot and Parsnip Puree

Chris Denzer

"Replaces mashed potatoes."
Added to shopping list. Go to shopping list.


50 m servings 145 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 162 mg
  • 6%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.
  2. Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

This was a nice change from the usual. I don't buy parsnips very often, for lack of recipe ideas, so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the ...

Other stories that may interest you