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Whipped Carrots & Snips

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.3496
Energy (kCal)962.22
Carbohydrates (g)97.675
Total fats (g)58.8588
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of lightly salted water to a boil. | 2. Add carrots to the water, and let simmer about 5 minutees, with the lid on, but slightly ajar. | 3. Add parsnips, and simmer until carrots and snips are very tender, approximately 15 minutes, still with the lid on, slightly ajar. | 4. Drain and return to same pot. | 5. Stir over medium heat- this is to remove any additional moisture and should only take a minute or two. | 6. Place cooked veggies into a food processor and add butter. | 7. Process until mixture is smooth like mashed potatoes. | 8. Season with nutmeg to taste, as well and salt and pepper. | 9. Can be made 4 hours ahead and reheated. | 10. Tip: Parnsips look like white carrots and should be peeled just like you would a regular carrot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 1/2 peeled cut 78.72 18.3936 1.7856 0.4608
    parsnip 2 peeled cut 199.5 47.8534 3.1919999999999997 0.7979999999999999
    butter 1/2 cup sweet unsalted cut 684.0 31.428 21.372 57.6
    nutmeg grated - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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