Ingredients
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1 ½ pounds carrots, coarsely chopped
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2 pounds parsnips, peeled and cut into 1/2-inch pieces
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½ cup butter, diced and softened
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1 pinch ground nutmeg
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salt and ground black pepper to taste
Directions
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Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
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Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.
Tips
You can make this up to 4 hours ahead. Reheat over low heat, stirring often. Transfer to a bowl and serve.
Nutrition Facts (per serving)
222 | Calories |
12g | Fat |
29g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 222 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 7g | 37% |
Cholesterol 31mg | 10% |
Sodium 152mg | 7% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 8g | 29% |
Total Sugars 10g | |
Protein 2g | 5% |
Vitamin C 24mg | 27% |
Calcium 73mg | 6% |
Iron 1mg | 5% |
Potassium 702mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.