Carrot and Parsnip Puree

carrot and parsnip puree

Carrot and Parsnip Puree

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Sweetness of parsnips can bring out the flavour of many foods when it is combined with them, but this mixture of parsnips and carrots is particularly successful - making a delicious creamy puree.
Servings: 4
Calories: 99
Prep Time 10 minutes
Cook Time 12 minutes


  • 10 oz carrots
  • 10 oz parsnips
  • 4 tablespoons semi-skimmed milk
  • 3/4 teaspoon grated nutmeg
  • 2 teaspoons caster sugar
  • Salt and freshly ground black pepper
  • Sprigs of rosemary thyme or parsley to garnish


  • Bring a saucepan of water to the boil. Peel and trim the carrots and parsnips. Cut them up into similar-sized chunks and cook them in the boiling water for 10-12 minutes, or if you prefer you can steam them in a covered pan for 12-14 minutes, until tender.
  • Reserving a little of the cooking water, drain the vegetables and put them in a liquidiser (or use a potato-masher). Add the milk, nutmeg and sugar and puree the mixture.
  • If the mixture is still very thick add a couple of tablespoons of the reserved vegetable water. Then season to taste with salt and pepper. Garnish with fresh herbs and serve.
Calories: 99 kcal
Carbohydrates: 22 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 63 mg
Potassium: 515 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 11856 IU
Vitamin C: 16 mg
Calcium: 68 mg
Iron: 1 mg
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