Whipped Carrots and Parsnips


Minoo likes to introduce new usage of vegetables which are not commonly used. Parsnip is a winter vegetable which is quite foreign to the Chinese community. I have been trying to find out the Chinese name for parsnip but without success. I even asked a grocer cashier who speaks Mandarin but she does not even know what is it called in Chinese. Anyone out there can help me?

The theme of this cooking session is toward using winter vegetables.

Whipped-Carrots-Parsnips-9-600x400

This Whipped Carrots and Parsnips has a very unique flavour, from the parsnips. It makes an easier introduction to parsnips and it has a strong flavour to it. The carrots kind of mellow down the parsnip’s flavour but it’s still prominent.

Prep time: 15 minutes; Cook time: 25 minutes; Serves 6.

Ingredients

  • 1 1/2 pounds carrots, coarsely chopped
  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 1/2 cup butter, diced and softened (or olive oil)
  • 1 pinch ground nutmeg
  • salt and pepper to taste

Whipped-Carrots-Parsnips-1-600x400

Instructions

Whipped-Carrots-Parsnips-2-300x200Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes.
Whipped-Carrots-Parsnips-3-300x200Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes.

Drain well.

Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates.

Whipped-Carrots-Parsnips-6-300x200Add butter.
Whipped-Carrots-Parsnips-7-300x200Season with nutmeg, salt, and pepper.
Whipped-Carrots-Parsnips-8-300x200Use a food processor to process until smooth. We used a hand blender instead.

This can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to serving bowl to serve.

7 thoughts on “Whipped Carrots and Parsnips

    • Hi emmy, you can contact Minoo at this email minoocita@hotmail.com. Each session costs about $5 depending on the cost of the food. Minoo is the coordinator and she will let you know when and where you can attend the community kitchen as there are several active ones.

  1. Pingback: Chow Times » Guide to Winter Root Vegetables
  2. I am going to go to Hong Kong and China for three months. If I can find out what parsnips are in their language I will let you know.

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