Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.6 Kcal (538 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 113.71mg | 5% | |
| Potassium | 706.82mg | 15% | |
| Total Carbs | 30.92g | 10% | |
| Sugars | 11.64g | 47% | |
| Dietary Fiber | 8.32g | 33% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 24.5mg | 41% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 1.1mg | 6% | |
| Calcium | 74.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.83 Kcal (259 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 54.68mg | 5% | |
| Potassium | 339.87mg | 15% | |
| Total Carbs | 14.87g | 10% | |
| Sugars | 5.6g | 47% | |
| Dietary Fiber | 4g | 33% | |
| Protein | 1g | 4% | |
| Vitamin C | 11.8mg | 41% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.5mg | 6% | |
| Calcium | 35.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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