Root vegetable puree

    45 min

    A delicious and simple side dish, which goes well with roasted meats. Parboiled carrots and parsnips are blitzed with butter and seasonings until smooth.

    54 people made this

    Serves: 8 

    • 675g carrots, coarsely chopped
    • 900g parsnips, peeled and cut into 1.25cm pieces
    • 110g butter, diced and softened
    • 1 pinch ground nutmeg
    • salt to taste
    • ground black pepper to taste

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Bring a large saucepan of salted water to the 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.
    2. 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.

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    Reviews in English (45)


    I made this instead of mashed potatoes and it was absolutely delicious. It has a nice, delicate flavor. So easy to make, too.  -  22 Jun 2000  (Review from Allrecipes US | Canada)


    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.  -  09 Oct 2007  (Review from Allrecipes US | Canada)


    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.  -  12 Apr 2008  (Review from Allrecipes US | Canada)