Tana Ramsay’s creamed parsnip and carrot recipe

12 ratings Rate
  • Serves 10
  • 10 mins to prepare and 40 mins to cook
  • 112 calories / serving
  • Healthy
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Peel the carrots, and parsnips and roughly chop, place in a pan and simmer for 40 minutes or until soft. Drain and mash with the butter or, for a really creamy mix, put in a food processor and blend with the butter until smooth.

Serve topped with chopped chives sprinkled over.

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  • Ingredients

  • 750g (1½lb) carrots
  • 750g (1½lb) parsnips
  • 50g (2 oz) butter
  • small bunch chives, to garnish
  • Energy 470kj 112kcal 6%
  • Fat 5g 7%
  • Saturates 3g 14%
  • Sugars 10g 11%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 15.4g Protein 1.9g Fibre 6.1g


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