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Whipped Carrots And Parsnips

Whipped Carrots And Parsnips

"Nutty carrots! Originally submitted to "
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servings 222 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 152 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.

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  1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

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Read all reviews 43
  1. 57 Ratings

Most helpful positive review

I made this instead of mashed potatoes and it was absolutely delicious. It has a nice, delicate flavor. So easy to make, too.

Most helpful critical review

I have made parsnip puree before so I thought I'd try this recipe. Not very good.

Most helpful
Most positive
Least positive

I made this instead of mashed potatoes and it was absolutely delicious. It has a nice, delicate flavor. So easy to make, too.

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.

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 fro...

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!

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

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.......

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 carrot...

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...

De...licious! Just like my grandma used to make. Brought back many memories.

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