Recipe courtesy of Amy Chamberlain

Carrot and Parsnip Swirl

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 30 min
  • Cook: 50 min
  • Yield: approximately 8 cups
Save Recipe

Ingredients

For the parsnips:

3 pounds parsnips, peeled

1 1/2 pounds potatoes, peeled

2 tablespoons chopped garlic

Water, just enough to cover vegetables

Salt and white pepper

For the carrots:

3 pounds carrots, peeled

1 1/2 pounds potatoes, peeled

1 teaspoon chopped ginger

Salt and white pepper

For both:

3 tablespoons butter

1/4 cup heavy cream

2 tablespoons maple syrup

Directions

  1. Chop the parsnips into 1-inch pieces. Cut the potatoes into pieces slightly smaller. Place parsnips, potatoes, garlic, and water to cover, in a large pot. Add some salt and white pepper. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
  2. Chop the carrots into 1-inch pieces. Cut the potatoes into 2-inch pieces. Place the carrots, potatoes, ginger and water in a pot. Add some salt and white pepper. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
  3. For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches. Add 2 tablespoons maple syrup to the carrot puree. Stir each batch in its own bowl until all ingredients are incorporated. Wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used. You can make these ahead and microwave them just before dinner. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.
  4. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Quick Potato and Carrot Latkes

Parsnip Potato Puree

Buttermilk Parsnip Mashed Potatoes