Riverford Wicked Leeks
Carrot And parsnip purée recipe image

Print Carrot And parsnip purée

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 & pepper


  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.
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