Side Dish

Whipped Carrots and Parsnips

Name: Whipped Carrots and Parsnips
Total time: 45 min
Yield: 8 servings
Ingredients: 1/2 cup butter, diced; 1 1/2 pounds carrots, coarsely chopped; 1 pinch ground nutmeg; ground black pepper to taste; 2 pounds parsnips, peeled and cut into 1 1/2 inch pieces; salt to taste

22 September 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves8

Per Serving$0.66

Whipped Carrots and Parsnips could be just the gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe you've been looking for. This side dish has 223 calories, 2g of protein, and 12g of fat per serving. This recipe serves 8 and costs 66 cents per serving.

Gluten Free Vegetarian Primal FODMAP Friendly Side Dish

Ingredients:

For 8 servings

½ cup butter, diced
1½ pounds carrots, coarsely chopped
1 pinch ground nutmeg
8 servings ground black pepper to taste
2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 servings salt to taste

Method:

1
Bring a large pot of salted water to a boil.
2
Add carrots, cover partially, and simmer 5 minutes.
3
Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes.
4
Drain well.
5
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates.
6
Transfer to food processor.
7
Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often.
8
Transfer to bowl.
9
Serve.