![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1TdwzlH6TlHKptnkYgXKSRZ0VSc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3572979-77d5a8d2c53e49ed907fb857ef434a39.jpg)
Ingredients
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8 parsnips, peeled and cut into 2 inch pieces
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2 carrots, peeled and cut into 2-inch pieces
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¼ cup snipped chives
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6 tablespoons butter, divided
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sea salt and freshly ground black pepper to taste
Directions
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Place parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in chives and 3 tablespoons butter.
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Begin to puree the mixture using an immersion blender. Add 3 tablespoons butter and continue to purée until the mixture is smooth. Season with salt and pepper to taste.
Nutrition Facts (per serving)
164 | Calories |
17g | Fat |
3g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 164 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 11g | 55% |
Cholesterol 46mg | 15% |
Sodium 221mg | 10% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 1g | 1% |
Vitamin C 3mg | 3% |
Calcium 17mg | 1% |
Iron 1mg | 6% |
Potassium 86mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.