Pic of Carrot And parsnip purée

Carrot And parsnip purée

Show ingredients

Carrot And parsnip purée

Side Serves 4 30 min
This is a quick and simple buttery purée or mash. It's a very good as a side to roast chicken or sausages, with or instead or mashed potato. Celeriac could be substituted for the parsnip. This also makes good baby food.


  • 300g carrots
  • 300g parsnips
  • bay leaf
  • 100g butter
  • nutmeg
  • spoonful of crème fraîche (optional)
  • salt and pepper


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Cut the carrots and parsnips into chunks and boil with bay leaf until tender. Mash or purée in a processor and return to pan. Add butter, nutmeg, crème fraîche and seasoning. You can serve as it is or cool and reheat later in an ovenproof dish dotted with butter.

You may also like…