Carrot and Parsnip Swirl

To concentrate the deep sweetness of root vegetables, we're cooking them without any added liquid. Be sure to keep stirring to prevent caramelizing.

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  • Makes: 16 servings
  • Serving Size: 1/2 cup
  • Makes: 8 cups
  • Hands On: 30 mins
  • Total Time: 1 hr

Carrot and Parsnip Swirl

Directions

  1. In a large saucepan melt 3 tablespoons butter over medium heat. Add parsnips and season with 1/2 teaspoon salt. Reduce heat to low and cover. Cook parsnips for 35 to 45 minutes or until very tender, stirring often to prevent any browning. In a separate saucepan repeat with 3 tablespoons remaining butter, carrots, potatoes, leek, and salt.
  2. Using an immersion blender or food processor, puree parsnips with enough cream (about 3/4 cup) and 1 tablespoon remaining butter to make smooth and fluffy. Repeat with carrot-potato mixture, 1/2 cup cream, and remaining butter. Add additional cream to each mixture as needed. Season each mixture with nutmeg. To serve swirl mixtures together in a serving dish. Sprinkle with snipped fresh chives.
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Nutrition Facts (Carrot and Parsnip Swirl)

  • Per serving:
  • 165 kcal ,
  • 13 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 41 mg chol. ,
  • 148 mg sodium ,
  • 12 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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