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Nutrition Facts
Serving Size 1 (285g) Recipe makes 6 servings
Calories 295
Calories from Fat 144		(48%)
Amount Per Serving		%DV
	Total Fat 16.1g	24%
	Saturated Fat 9.8g	49%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 95mg		3%
Potassium 937mg		26%
Total Carbohydrate 38.2g		12%
	Dietary Fiber 10.6g	42%
	Sugars 12.4g
Protein 3.0g		6%
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St Patrick's Day

HeatherFeather

St.Patrick's Day Feast!

Anme

Whipped Carrots & Snips

Recipe #47265 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Nov 21, 2002

I have been making this delicious side dish every year for Thanksgiving and also for St. Patrick's Day ever since I first found the recipe in a 1994 issue of Bon Appetit. I serve these piping hot with pats of butter melting on top. If you like, provide a small pitcher of warm golden syrup to drizzle over the top of individual servings.

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2 lbs carrots, peeled,cut into small chunks
2 lbs parsnips, peeled,cut into small chunks
1/2 cup sweet unsalted butter, cut into small pieces,at room temperature
freshly grated nutmeg, to taste
salt and pepper, to taste

Directions

1
Bring a large pot of lightly salted water to a boil.
2
Add carrots to the water, and let simmer about 5 minutees, with the lid on, but slightly ajar.
3
Add parsnips, and simmer until carrots and snips are very tender, approximately 15 minutes, still with the lid on, slightly ajar.
4
Drain and return to same pot.
5
Stir over medium heat- this is to remove any additional moisture and should only take a minute or two.
6
Place cooked veggies into a food processor and add butter.
7
Process until mixture is smooth like mashed potatoes.
8
Season with nutmeg to taste, as well and salt and pepper.
9
Can be made 4 hours ahead and reheated.
10
Tip: Parnsips look like white carrots and should be peeled just like you would a regular carrot.

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Featured Reviews for This Recipe

From: Anme

On Mar 9, 2008

I have never had parsnips before, and I was surprised by how much I enjoyed them. I cut down on the butter to make this a bit mroe healthy and added a lot of nutmeg. This is a great new way to eat carrots.

1 person found this review helpful

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From: Donna

On Jan 24, 2003

I made this 2 weeks ago and forgot to review! I have never had parsnips before but now I love them, this recipe is really delicious and a great way to get even carrot haters to eat them.

2 people found this review helpful

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From: Bergy

On Jan 2, 2003

I love parsnips and this is a great new way to prepare them.Thr nutmeg is just the right added flavor to the combiation of the sweet carrots and parsnip.Because I try to cut back on butter I used Chicken Broth and no butter. Delicious. I used apprx 1/4 cup or a bit less broth - just enough to make them fluffy when I whipped them. Thanks HeatherFeather another winner

5 people found this review helpful

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From: Mrs. Mike F

On Feb 4, 2003

I really liked both the taste and look of this recipe. In Oregon the parsnips were a bit spendy, so I won't make it often..but it is a tasty less-starchy alternative to potatoes.

2 people found this review helpful

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