About this recipe:Tender parsnips and carrots are pureed with butter, then seasoned with chives. It's the perfect way to serve these winter root vegetables. This dish goes well with any roast meat.
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8 parsnips, peeled and cut into 5cm pieces
2 carrots, peeled and cut into 5cm pieces
4 tablespoons snipped chives
90g butter, divided
sea salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Place the parsnips and carrots into a large pot and cover with salted water. Bring to the 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 half of the butter.
Begin to puree mixture using an hand blender. Add remaining butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.