Rating: 4.5 stars
52 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

164 calories; protein 0.5g; carbohydrates 2.7g; fat 17.4g; cholesterol 45.8mg; sodium 220.5mg. Full Nutrition
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