Parsnip and Carrot Puree


Mashed parsnips and carrots with butter and chives make for a splendid accompaniment to roasted meats.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins


  • 8 parsnips, peeled and cut into 2 inch pieces

  • 2 carrots, peeled and cut into 2-inch pieces

  • ¼ cup snipped chives

  • 6 tablespoons butter, divided

  • sea salt and freshly ground black pepper to taste


  1. Place 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 chives and 3 tablespoons butter.

  2. Begin to puree the mixture using an immersion blender. Add 3 tablespoons butter and continue to purée until the mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts (per serving)

164 Calories
17g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 164
% Daily Value *
Total Fat 17g 22%
Saturated Fat 11g 55%
Cholesterol 46mg 15%
Sodium 221mg 10%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 1g
Vitamin C 3mg 14%
Calcium 17mg 1%
Iron 1mg 6%
Potassium 86mg 2%

* 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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