Parsnip and Carrot Puree recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Nutrition Info

164.3 calories
carbohydrate: 2.7 g
cholesterol: 45.8 mg
fat: 17.4 g
fiber: 1 g
protein: 0.5 g
saturatedFat: 11 g
servingSize: -
sodium: 220.5 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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

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