Carrot/Parsnip Puree

Name: Jane Zimmy
Class Year: 1974
Country of Residence: USA

Why is this recipe great? What’s its backstory? 

It was developed with my best friend, Jeffrey, and every time I make it I think of him. Over the years I’ve adapted it (less butter and no cream) so that almost anyone can eat it and it’s the most requested vegetable at our Thanksgiving table.

Carrot/Parsnip Puree

Serves 4. Takes approx. 25 minutes.


Parsnips (3 or more)
Carrots (3 or more)
Dijon Mustard (one small spoonful)
Nutmeg (fresh grated is best but dried is fine)


Peel and cut parsnips and carrots into pieces (the key is to try to get them to similar size, larger is fine, just takes longer to cook) – I usually steam them and take them off the flame when they are soft (a fork goes through a piece easily) Drain and cool.

I put them into a food processor but a blender works as well (you just need to do it in batches) – add a small amount of Dijon mustard (I used about a tablespoon but less or more is fine to taste) and some fresh nutmeg – about a quarter of a teaspoon (you can use dried) – Salt and pepper to taste. Puree and you’re done.

The original recipe included butter (1 table spoon) and/or cream but I’m not using them any longer.


My Invention – although it’s really basic!

Carrot Parsnip Puree

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