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Parsnip and Carrot Puree

Parsnip and Carrot Puree

Name: Parsnip and Carrot Puree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 medium (blank)s parsnips, peeled and cut into 2 inch pieces; 2 medium (blank)s 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

Rating: 4.68 stars

50 Ratings
42 Reviews
7 Photos

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

By Always Cooking Up Something

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

8 medium (blank)s parsnips, peeled and cut into 2 inch pieces
2 medium (blank)s 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

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

164.3 calories; protein 0.5g 1% DV; carbohydrates 2.7g 1% DV; fat 17.4g 27% DV; cholesterol 45.8mg 15% DV; sodium 220.5mg 9% DV. Full Nutrition

Reviews (42)

Most helpful positive review

Baking Nana

02/28/2012

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 blender but just mixed them into a semi-chunky texture - butter and a bit of kosher salt and these are perfect! Read More

Helpful

(22)

Most helpful critical review

BrambleBerry

02/24/2011

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 Read More

Helpful

(6)

50 Ratings

5 star values: 36
4 star values: 12
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Baking Nana

02/27/2012

Helpful

(22)

ChristineM

06/08/2010

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 blender I tried using a hand mixer - I SHOULD have dragged out my food processor! But it was still delicious a lovely change from our usual side dish. I'd like to experiment with different herbs or spices next time maybe add a teeny drop of honey or even maple syrup like I do when I roast these vegetables together. Read More

Helpful

(19)

nasingelyn

03/08/2010

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 weren't thrilled with it my husband and I both enjoyed it. I will make this again should I find I have an abundance of these veggies once more. Read More

Helpful

(12)

Juli Warfel Bitler

02/10/2011

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

Helpful

(7)

ConkyJoe

02/16/2014

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 glad we didn t veer off course as the wonderful flavor of the parsnips shined through. The 8 medium and large sized parsnips weighed in at 2 pounds and 8 ounces of baby carrots were used. We made the following tweaks: 2X snipped chives as listed and added 2 tablespoons honey and a dash of nutmeg. Thank you Always Cooking Up Something for a fantastic vegetable dish. Read More

Helpful

(6)

BrambleBerry

02/24/2011

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 Read More

Helpful

(6)

Caroline C

11/27/2011

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! Read More

Helpful

(6)

kris

03/04/2012

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 make again soon. Read More

Helpful

(3)

the4taals

11/21/2012

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

Helpful

(2)

More Reviews

Reviews for: Photos of Parsnip and Carrot Puree

1 of 42

All Reviews

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!