Whipped Carrots & Snips Recipe #47265
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.
45 min | 15 min prep
SERVES 6 -8
- 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
- Bring a large pot of lightly salted water to a boil.
- Add carrots to the water, and let simmer about 5 minutees, with the lid on, but slightly ajar.
- Add parsnips, and simmer until carrots and snips are very tender, approximately 15 minutes, still with the lid on, slightly ajar.
- Drain and return to same pot.
- Stir over medium heat- this is to remove any additional moisture and should only take a minute or two.
- Place cooked veggies into a food processor and add butter.
- Process until mixture is smooth like mashed potatoes.
- Season with nutmeg to taste, as well and salt and pepper.
- Can be made 4 hours ahead and reheated.
- Tip: Parnsips look like white carrots and should be peeled just like you would a regular carrot.
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5 stars