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

Always Cooking Up Something
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Ingredients

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

Directions

  • 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; 17.4 g total fat; 46 mg cholesterol; 220 mg sodium. 2.7 g carbohydrates; 0.5 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2012
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
(21)

Most helpful critical review

Rating: 3 stars
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
(6)
45 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2012
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
(21)
Rating: 5 stars
02/27/2012
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
(21)
Rating: 4 stars
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
(19)
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Rating: 4 stars
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
(12)
Rating: 5 stars
02/10/2011
Amazing! I've used spinach instead in a pinch. Read More
(7)
Rating: 5 stars
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
(6)
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Rating: 3 stars
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
(6)
Rating: 4 stars
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
(6)
Rating: 5 stars
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
(3)
Rating: 5 stars
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
(2)