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Parsnip and Carrot Puree

Parsnip and Carrot Puree Recipe

  • 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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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 164
Total Fat 17.4g
Saturated Fat 11g
Cholesterol 46mg
Sodium 220mg
Total Carbohydrate 2.7g
Dietary Fiber 1g
Sugars 1.1g
Protein 0.5g
* 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.



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