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    You are in: Home / Recipes / Whipped Carrots & Snips Recipe
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    Whipped Carrots & Snips

    Whipped Carrots & Snips. Photo by HeatherFeather

    1/1 Photo of Whipped Carrots & Snips

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    HeatherFeather's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

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

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    Ratings & Reviews:

    • on January 02, 2003

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Whipped Carrots & Snips

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 295.8
     
    Calories from Fat 144
    48%
    Total Fat 16.0 g
    24%
    Saturated Fat 9.8 g
    49%
    Cholesterol 40.6 mg
    13%
    Sodium 95.5 mg
    3%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 10.6 g
    42%
    Sugars 12.6 g
    50%
    Protein 3.0 g
    6%

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