Skip to main content New<> this month
Get the Allrecipes magazine

Carrot and Parsnip Puree

Rated as 4 out of 5 Stars
62

"Replaces mashed potatoes."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 145
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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; 3.5 27.8 2.8 8 162 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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 ...