Recipe by HeatherFeather
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.
Top Review by Bergy
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
- 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 See How It's Made
- 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.