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A white bowl containing carrot and parsnip puree.
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4.67 from 3 votes

Carrot and Parsnip Puree

Looking for a mashed potato substitute but you're sick of eating cauliflower? Make some carrot and parsnip puree!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free, paleo, Primal, Whole30
Servings: 6
Calories: 169kcal


  • pound parsnips peeled and coarsely chopped
  • 1 pound medium carrots peeled and coarsely chopped
  • 2 garlic cloves or stalks of green garlic
  • ½ onion coarsely chopped
  • 4 tablespoons ghee or fat of choice divided
  • ½ cup chicken stock
  • ½ cup water
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper


  • Start by coarsely chopping up all your veggies and slicing your garlic.
  • Melt 3 tablespoons of ghee in a large saucepan over medium heat. Once the fat liquefied, dump in the veggies, broth, and water.
  • Bring the liquid to a boil, turn down the heat to low, and simmer the covered pot for 25-30 minutes.
  • Once the vegetables are soft and tender, use your immersion blender to puree everything.
  • Then, add another tablespoon of ghee along with some salt and pepper to taste. Puree everything until smooth. Enjoy!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 169kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Fiber: 5g | Sugar: 7g