Next up in the veggie arena are these whipped parsnips and carrots, which would go perfectly with an Easter ham.
And I’ll be the first to admit, it took a small act of bravery to eat a cooked carrot – something I swore I would never do again since tasting one and spitting it out when I was a child. (Here comes the ‘big but’) BUT, when whipped with savory parsnips, sweet creamy butter and a touch of nutmeg, I couldn’t tell I was eating cooked carrots. In fact, I had two helpings, that’s how good they were. What about my other picky veggie eaters at the table you ask? They both tasted them and said, “Huh, those are pretty good!” Still a win in my book!
8 large parsnips
4 large carrots
4 tablespoons butter, softened
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1) Peel the parsnips and carrots and slice into 1/2-inch rounds.
2) Bring a large stock pot of water and the tablespoon of salt to a boil. Reduce the heat to medium-high and add the carrots. Cover the pot and cook for 5 minutes. Add the parsnips to the pot and cook for an additional 10 to 15 minutes until the vegetables are tender.
3) Drain the vegetables and transfer them to a food processor. Add the butter, salt, pepper and nutmeg and process until smooth. Serve hot.