Buttery mashed parsnips and carrots

    (37)
    35 min

    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.


    26 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.

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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (31)

    by
    18

    I used half carrots, half parsnips. Mine did not turn out very smooth because I probably slightly undercooked the vegetables (they were soft but still had texture), plus not owning an immersion blender, I tried using a hand mixer - I SHOULD have dragged out my food processor! But it was still delicious, a lovely change from our usual side dish. I'd like to experiment with different herbs or spices next time, maybe add a teeny drop of honey or even maple syrup like I do when I roast these vegetables together.  -  07 Jun 2010  (Review from Allrecipes US | Canada)

    by
    17

    RUN - do not walk to get parsnips! They are like white carrots - mine were pretty big and I used 4 large parsnips and 4 average sized carrots. OH MY GOODNESS - so GOOD. I used the immersion blender but just mixed them into a semi-chunky texture - butter and a bit of kosher salt and these are perfect!  -  27 Feb 2012  (Review from Allrecipes US | Canada)

    by
    11

    We got some carrots and parsnips from our CSA so was looking for a recipe that used both. This fit the bill perfectly. I added just a touch of cinnamon for some extra flavor. Although my kids weren't thrilled with it, my husband and I both enjoyed it. I will make this again should I find I have an abundance of these veggies once more.  -  08 Mar 2010  (Review from Allrecipes US | Canada)

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