Whipped Carrots and Parsnips |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 pounds carrots, peeled and quartered | 2 pounds parsnips, peeled, and quartered | 1/2 pound white potatoes, peeled and quartered |
| 1/2 stick or two ounces butter (preferably Irish) divided | 1/3 to 1/2 cup warm heavy cream | Kosher or sea salt and ground white pepper to taste |
| 1 | Cook carrots and parsnips and potatoes separately in lightly salted water until tender. Drain vegetables, place carrots in one bowl, parsnips and potatoes in the other. Mash carrots with half the butter, half the cream and salt and pepper with a potato masher or whip with hand mixer or stand alone mixer. Repeat with parsnips and potatoes. Heap into two mounds, on white, the other orange onto a serving platter. |