Carrot and Parsnip Puree

Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Replaces mashed potatoes.

By Chris Denzer
Advertisement

Ingredients

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

Directions

  • Melt 1 tablespoon butter in a saucepan over medium heat. Stir carrots, parsnips, onion, water, chicken stock, and green onion with the butter; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook until the vegetables are very tender, about 30 minutes.

    Advertisement

  • Blend the vegetable mixture in the saucepan with an immersion blender; season with salt and pepper. Add more butter, to your taste.

Nutrition Facts

Per Serving:
145 calories; 2.8 g protein; 27.8 g carbohydrates; 8.1 mg cholesterol; 162.4 mg sodium. Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

France C
Rating: 4 stars
11/07/2014
This was a nice change from the usual. I don't buy parsnips very often for lack of recipe ideas so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the cooking liquid so I assumed it was to be left in the pot. It seemed like a lot of liquid to me so I drained about half of what was left. Even with the liquid I removed the mixture was plenty moist to puree. I think next time I might blend in the green onion after cooking for more flavor. Much easier to remove liquid first and add in later then to puree and realize the mixture is too runny! I served this with some roasted turkey breast for a nice healthy meal. Thanks thischris! Read More
Helpful
(2)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Rating: 4 stars
11/07/2014
This was a nice change from the usual. I don't buy parsnips very often for lack of recipe ideas so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the cooking liquid so I assumed it was to be left in the pot. It seemed like a lot of liquid to me so I drained about half of what was left. Even with the liquid I removed the mixture was plenty moist to puree. I think next time I might blend in the green onion after cooking for more flavor. Much easier to remove liquid first and add in later then to puree and realize the mixture is too runny! I served this with some roasted turkey breast for a nice healthy meal. Thanks thischris! Read More
Helpful
(2)
France C
Rating: 4 stars
11/07/2014
This was a nice change from the usual. I don't buy parsnips very often for lack of recipe ideas so I was excited to try this. I made it exactly as written. The recipe didn't say to drain the cooking liquid so I assumed it was to be left in the pot. It seemed like a lot of liquid to me so I drained about half of what was left. Even with the liquid I removed the mixture was plenty moist to puree. I think next time I might blend in the green onion after cooking for more flavor. Much easier to remove liquid first and add in later then to puree and realize the mixture is too runny! I served this with some roasted turkey breast for a nice healthy meal. Thanks thischris! Read More
Helpful
(2)
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/07/2020