Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Linda
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.

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  • Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts

222.4 calories; 2.3 g protein; 28.6 g carbohydrates; 30.5 mg cholesterol; 151.8 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2003
I made this instead of mashed potatoes and it was absolutely delicious. It has a nice delicate flavor. So easy to make too. Read More
(43)

Most helpful critical review

Rating: 2 stars
03/29/2010
I have made parsnip puree before so I thought I'd try this recipe. Not very good. Read More
(2)
60 Ratings
  • 5 star values: 24
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
12/23/2003
I made this instead of mashed potatoes and it was absolutely delicious. It has a nice delicate flavor. So easy to make too. Read More
(43)
Rating: 5 stars
10/09/2007
My family is from Ireland and I grew up with this recipe. As kids we used to call it Carsnips and Parrots. This combo is great in a soup too. Read More
(25)
Rating: 5 stars
04/12/2008
This was great I did not blend it though (I was wanted texture to the dish) so I hand mashed the veggies and it was a super side dish that was lighter than mashed potatoes and a nice change from plain carrots-thanks for the recipe will include it in the rotation. Read More
(24)
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Rating: 5 stars
11/02/2006
We LOVED this recipe. The only change I made was to add about 1 Tbsp of real maple syrup when I was blending..apart from that I kept it the same. It was absolutely delish! Read More
(19)
Rating: 4 stars
12/02/2007
I usually roast parsnips leeks carrots and garlic Thats my favorite;This turned out great tasted like my sweet potato mix for pies nice. Read More
(15)
Rating: 5 stars
11/23/2004
De...licious! Just like my grandma used to make. Brought back many memories. Read More
(9)
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Rating: 4 stars
12/31/2006
I needed an excuse to use my new food processor I got for Christmas and didn't even know what a parsnip was but i found its very close to the texture and shape of a carrot which made them blend together perfectly. It doesn't taste like anything else it is very unique. I added extra butter and a pinch of sugar which helped to blend the flavors. I loved it!! My fiancee however described it as "interesting" and did not ask for seconds. I guess it's not for people who are opposed to new tastes. Read More
(9)
Rating: 4 stars
04/13/2009
Great flavor in this dish. I added 2 pinches of brown sugar a dribble of maple syrup and topped of with a few dashes of cinnamon for extra flavor! Yummy....... Read More
(9)
Rating: 4 stars
02/18/2009
I only used carrots in this (I had some left over that I wanted to use up) and they still turned out great. It's so simple but much better tasting and more interesting than just boiling carrots. I think I will try a little less butter next time. Will definitely make this again. Read More
(9)
Rating: 2 stars
03/29/2010
I have made parsnip puree before so I thought I'd try this recipe. Not very good. Read More
(2)