Recipe Details
Ingredients
-
1 ½poundscarrots, coarsely chopped
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2poundsparsnips, peeled and cut into 1/2-inch pieces
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½cupbutter, diced and softened
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1pinchground nutmeg
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salt and ground black pepper to taste
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories222 | |
| % 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.
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