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

Recipe by Scott Peacock
Source: Better Homes and Gardens

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Recipe Summary

hands-on:
30 mins
total:
1 hr
Servings:
16
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

165 calories; total fat 13g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 41mg; sodium 148mg; potassium 302mg; carbohydrates 12g; fiber 3g; sugar 4g; protein 1g; trans fatty acid 0g; vitamin a 5596IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 33mcg; vitamin b12 0mcg; calcium 39mg; iron 0mg.
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