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Mashed parsnips and carrots with butter and chives make for a splendid accompaniment to roasted meats.
Ingredients
- 8 parsnips, peeled and cut into 2 inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- ¼ cup snipped chives
- 6 tablespoons butter, divided
- sea salt and freshly ground black pepper to taste
Directions
Step 1
Place parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in chives and 3 tablespoons butter.
Step 2
Begin to puree the mixture using an immersion blender. Add 3 tablespoons butter and continue to pur?e until the mixture is smooth. Season with salt and pepper to taste.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat11g | 55% |
| Cholesterol46mg | 15% |
| Sodium221mg | 10% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C3mg | 14% |
| Calcium17mg | 1% |
| Iron1mg | 6% |
| Potassium86mg | 2% |
*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.
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source by allrecipe
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