Whipped Carrots & Snips

"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."
 
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photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
Ready In:
45mins
Ingredients:
5
Serves:
6
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ingredients

  • 1 12 lbs carrots, peeled,cut into small chunks
  • 2 lbs parsnips, peeled,cut into small chunks
  • 12 cup sweet unsalted butter, cut into small pieces,at room temperature
  • freshly grated nutmeg, to taste
  • salt and pepper, to taste
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directions

  • 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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Reviews

  1. 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
     
  2. 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.
     
  3. 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.
     
  4. I had never had parsnips before and was looking forward to trying something new. I can say that the flavor in this was not desirable to me or my family. I liked the texture of whipping them, but think it needs different seasoning.
     
  5. 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.
     
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