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Home » Farm to Kitchen

Carrot and Parsnip Puree

By Helen Brody, New Hampshire: From Farm to Kitchen (December 28, 2015)

Parsnips NHFN for webThe ultimate harmony occurs between these two vegetables.  The recipe calls for cooking the vegetables in two separate pots to preserve the identity of each.  If they are cooked together, the stronger parsnip will tend to overpower the sweeter carrot.


  • 1 pound parsnips, peeled and sliced
  • 1 pound carrots, peeled and sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 1/2 cup cold unsalted butter, cut into 8 tablespoons
  • 1/8 teaspoon freshly grated nutmeg, or to taste

In two separate pots, bring enough lightly salted water to a boil to cover each vegetable. Add the carrots to one pot and the parsnips to the other, and cook until the vegetables are very soft, 15-20 minutes.  Drain the vegetables well and, while they are still hot, puree them together in a food processor, along with the salt and pepper.  With processor running, add 1 tablespoon of the butter at a time, waiting for each tablespoon to be absorbed before adding the next.  Turn off the processor and season to taste.  To serve, top with the freshly grated nutmeg.

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