Best Whipped Carrots And Parsnips Recipes

CARROT AND PARSNIP MASH

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

MASHED PARSNIPS AND CARROTS

Steps:

• Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
• Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
• Serve.

WHIPPED PARSNIPS

Steps:

• Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

PARSNIP AND CARROT PUREE

Steps:

• Place the 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 the chives and 3 tablespoons of butter.
• Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

STOVETOP-BRAISED CARROTS AND PARSNIPS

Steps:

• Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
• Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

CREAMY MASHED WHIPPED CARROTS

Steps:

• Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
• Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
• Add in salt, pepper, tarragon and parsley; mash again.
• For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
• Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.