Total Time
45mins
Prep 15 mins
Cook 30 mins

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

  • 680.38 g carrots, peeled,cut into small chunks
  • 907.18 g parsnips, peeled,cut into small chunks
  • 118.29 ml sweet unsalted butter, cut into small pieces,at room temperature
  • freshly grated nutmeg, to taste
  • salt and pepper, to taste

Directions

  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.
Most Helpful

5 5

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

5 5

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.

5 5

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.