Parsnips and Carrot Puree


  • 2pounds carrots, peeled and cut into 1/2-inch chunks
  • 2 ½pounds parsnips, peeled and cut into 1-inch chunks
  • ½cup cream
  • ½cup milk
  • 2tablespoons unsalted butter
  • Salt and freshly ground pepper to taste
  • ⅛teaspoon nutmeg, or to taste
  • Nutritional Information
      • Nutritional analysis per serving (12 servings)

        159 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 2 grams protein; 19 milligrams cholesterol; 180 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 – 14 servings


  1. Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
  2. Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
  3. Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.

About 15 minutes

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