Genuine comfort food, this. We love casseroles and one-dish meals where I’m from in the Midwest. specifically in the winter.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 ½ pounds carrots, coarsely chopped
- 2 pounds parsnips, peeled and cut into 1/2-inch pieces
- ½ cup butter, diced and softened
- 1 pinch ground nutmeg
- salt and ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.
- You can make this up to 4 hours ahead. Reheat over low heat, stirring often. Transfer to a bowl and serve.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 8 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 152 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
So good. Simple alternative to potatoes is much more healthy. Parsnips are fragrant and mild.
Incredible!
I’ve made this recipe countless times over the years. The trick to have the carrots cook a bit before adding the parsnips is key, I think. Mine always turn out creamy and lovely.
Made this following the recipe. Was a bit underwhelmed by the end result Added a bit of chimichurri spice to “zip”it up. If I was to make this again I’d add onion, chilli, etc. (My preference is more savory than sweet) and wouldn’t bother to purée, I’d just use the potato masher.
New to parsnips, we did not enjoy the flavor of this dish. The parsnips added a somewhat bitter taste and I only used half as many parsnips as it called for. My kids, who are usually very good with veggies, did not like it at all, and they absolutely love carrots.
Uhmuhgawd. These were amazing. So light, but with lots of flavor. I served them opposite a spicy hungarian goulash, and it was a huge hit. They were the perfect compliment.
Good flavor but I just couldn’t get this puréed. I tried using a blender, mashing it and whipping it.
Absolutely delicious. Nice change (and healthier) from mashed potatoes!
Good recipe, just I have had better.
Really nice change of pace!
My husband is not usually a fan of parsnips, but he rated this a 4/5! I switched that ratio so there were more carrots than parsnips, used white pepper, and added a little maple syrup, as suggested by others, but not so much to make the dish sweet. This was a nice change over mashed potatoes!
Really good stuff, easy to make. My wife and I agreed that this is in our top two parsnip recipes.
I changed nothing in this recipe & made it exactly as suggested. This is a REALLY tasty alternative to having mashed potatos. Everyone in the family LOVED it. Will definately make again. Thanks Linda for this recipe!
This was such a tasty side dish!!! Wow, I never expected to so thoroughly enjoy whipped carrots and parsnips!!! It took longer to peel the veggies than to cook them and whip them, but it was totally worth it! The only changes I made was I added a bit of paprika and nutmeg, everything else was as is and completely awesome!!!!
I have made parsnip puree before so I thought I’d try this recipe. Not very good.
I make something similar to this called a “parsnip puff”. The extra steps I take make it so much tastier! After parboiling the carrots and parsnips together, mash them with a blender, stir in a 1/2 cup diced onions, 2 eggs, and salt and pepper to taste. Pour mixture into a casserole dish, sprinkle nutmeg on the top and bake until a knife stuck in center comes out clean approximately 25-30 mins. It tastes awesome!
I find these pairings pleasant. Potato and parsnip. Potato and carrot. Swede and carrot. Jim
You can use less butter. I also added touch of curry to give it zip.
Absolutely delicious. I used olive oil and Smart Balance because it was what I had on hand, and it turned out so good. I also didn’t blend completely to leave a bit of texture.
A wonderful substitute or even addition to sweet potatoes or mashed potatoes. Very easy and very tasty! I’ll definitely be making this for our next Thanksgiving dinner. Thanks for this great recipe!
Love the taste of this, and it won over my picky hubby. The only thing I didn’t do was put it in the processor.. I wish I would have. I just used a potato masher and it left some strings from the parsnips. I will make this again!!