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Parsnip and Carrot Puree
- 8 parsnips, peeled and cut into 2 inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- 1/4 cup snipped chives
- 6 tablespoons butter, divided
- sea salt and freshly ground black pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 17.4g|
|Saturated Fat 11g|
|Total Carbohydrate 2.7g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|