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Rachael Ray's 30-Minute Healthy Recipes

Carrot Parsnip Whip


* 1 pound carrots
* 1 pound parsnips
* 1 small onion
* 1 cup vegetable broth
* 1 Tbsp margarine or butter (may substitute olive oil)
* 1/8 tsp ground nutmeg


1. Peel and cut the carrots, and parsnips into 1/2 inch pieces; peel and cut the onion into 1 inch pieces.
2. Put the carrots, parsnips, onion, and vegetable broth in a large saucepan and bring to a boil over medium-high heat. Reduce heat immediately, cover and simmer slowly for 20 to 25 minutes or until the veggies are tender.
3. Drain the vegetables through a colander over a bowl, reserving cooking liquid.
4. Put vegetables, margarine or butter, nutmeg, and 1/4 cup of the reserved cooking liquid in your food processor and 'puree' until smooth and whipped.
5. Serve immediately in small bowls as a side dish.
6. Or refrigerate overnight so the flavors can develop more. Then just reheat slowly in a saucepan before serving.


Parsnips are a 'cousin' to carrots. They are slightly sweeter than carrots, especially when cooked. They are even more nutrient-rich than carrots. If you've been passing over parsnips in the produce department, now is the time to stop and scoop some up. The price is right, too!

This simple recipe for a whipped side dish can easily be tweaked to turn it into a soup or even a great pasta sauce over cooked penne. Just adjust the thickness by adding more of the reserved broth to the food processor. For soup or pasta sauce, you can always add fresh herbs, garlic, or even Parmesan cheese.

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