Whipped Carrots & Snips

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“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.”

Ingredients Nutrition

  • 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


  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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